Instructions
Step 1: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper on all sides.
Step 2: Sear the roast in the hot oil for 3-4 minutes per side until browned, then remove and set aside.
Step 3: In the same pot, add minced garlic and cook for 30 seconds until fragrant. Pour in beef broth and add Worcestershire sauce and dried thyme.
Step 4: Return the roast to the pot, cover, and simmer on low heat for 2-3 hours until the meat is very tender and shreds easily with a fork.
Step 5: While the roast cooks, boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter and milk until creamy. Season with salt and pepper.
Step 6: Toss the baby potatoes and carrots with 1 tablespoon olive oil, salt, and pepper. Roast at 400°F for 25-30 minutes until golden and tender.
Step 7: Steam or lightly sauté the broccoli florets until bright green and tender, about 5-7 minutes.
Step 8: Plate everything together: shredded pot roast with its rich gravy, a generous scoop of creamy mashed potatoes topped with more gravy, roasted potatoes and carrots, and fresh broccoli. Garnish with fresh parsley if desired.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Keep the pot roast and its gravy together for best results.
Reheat the shredded roast gently in a covered pot over low heat with a splash of beef broth to prevent drying out. Warm the mashed potatoes in the microwave in 30-second intervals, stirring between each.
The roasted vegetables and broccoli taste wonderful cold the next day or can be reheated quickly in the oven at 350°F for 10 minutes.
This entire meal also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.
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