Ingredients
Scale
- 3–4 lbs arm roast or chuck roast
- 1 tbsp olive oil (optional)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 cups low sodium beef broth
- 3 cups baby carrots
- ½ tsp salt (for mashed potatoes)
- ½ tsp black pepper (for mashed potatoes)
- ½ tsp garlic powder (for mashed potatoes)
- 2 lbs Yukon gold or russet potatoes (peeled & cubed)
- 3 tbsp butter (for mashed potatoes)
- ½ cup milk (or more as needed, for mashed potatoes)
Instructions
- Season the arm roast generously with salt, black pepper, garlic powder, onion powder, dried thyme, and smoked paprika.
- In a slow cooker or Dutch oven over medium-high heat, sear the seasoned roast on all sides until browned (optional).
- Place minced garlic and sliced onion around the roast. Pour in beef broth.
- Cover and cook on low for about eight hours or four hours on high until tender.
- Boil cubed potatoes until fork-tender, then mash with butter and milk; season as desired.
- Slice the pot roast against the grain before serving with mashed potatoes and baby carrots.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 864
- Sugar: 4g
- Sodium: 610mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 6g
- Protein: 84g
- Cholesterol: 190mg