Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes 🥩🥕

Preheat your oven to 325°F (160°C).
Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
Sear the roast in a large oven-safe pot or Dutch oven with olive oil over medium-high heat until browned on all sides (about 3–4 minutes per side).
Add the sliced onion, carrots, and potatoes around the roast. Pour in beef broth until mostly covered.
Cover the pot with a lid and transfer to the oven. Cook for 3–4 hours until the beef is tender and pulls apart easily.
Boil the russet potatoes in a large pot of salted water until soft (about 15–20 minutes).
Drain the potatoes and mash them with butter, milk, salt, and pepper until creamy.
Serve the roast with veggies and a generous scoop of mashed potatoes. Spoon the broth over everything for extra flavor! 😋