Pot Roast with Mashed Potatoes & Roasted Carrots

2025-09-26T00:00:00Z 2025-09-26T00:00:00Z meals-made-easy week-5 beef pot-roast comfort-food

Sources

Meals Made Easy by Tayler DiGiacomo

Pot Roast

Servings: 6 | Prep & Cook: 8 hours (crockpot)

Ingredients

  • 3-4 lb beef chuck roast
  • ¼ cup brown sugar
  • 2 Tbsp garlic powder
  • 1½ Tbsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1½ Tbsp salt
  • 2 tsp pepper
  • 1 cup beef broth
  • 2 Tbsp avocado/olive oil

Directions

  1. Pat the roast dry with paper towels. Mix all seasonings together and rub the entire mixture all over the roast, coating all sides generously.
  2. Heat oil in a large skillet over medium-high heat. Sear the seasoned roast for 3-4 minutes per side until browned. (Optional but adds flavor.)
  3. Place the seasoned roast in your crockpot. Pour beef broth around (not over) the roast to avoid washing off the seasoning.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until fork-tender.
  5. Let rest for 10 minutes before slicing or shredding. Save cooking juices to drizzle over the meat.

Mashed Potatoes

See Mashed Potatoes recipe in Week 1. Instant Pot alternative: Try the Amy + Jacky Instant Pot Mashed Potatoes for a richer, fluffier version in the same time.

Roasted Carrots

Servings: 6 | Prep & Cook: 30 minutes - 2 lbs carrots, peeled and cut into sticks or rounds - 2 Tbsp olive oil - 1 tsp salt - ½ tsp black pepper - Optional: honey or brown sugar glaze

Toss carrots with oil, salt, and pepper. Roast at 400°F for 25-30 minutes until tender and caramelized.

Prep Tips