Ingredients
Scale
- 3-4 lbs arm roast or chuck roast
- 1 tbsp olive oil (for searing, 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 beef broth (low sodium preferred)
- 1 tbsp balsamic vinegar
- 3 cloves garlic (minced)
- 1 onion (sliced)
- 3 cups baby carrots
- 2 lbs Yukon gold or russet potatoes (peeled & cubed)
- 3 tbsp butter
- ½ cup milk (or more as needed)
- ½ tsp salt (for potatoes)
- ½ tsp black pepper (for potatoes)
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Instructions
- Gather and chop all ingredients into bite-sized pieces.
- Heat olive oil in a Dutch oven over medium-high heat. Season the roast with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika. Sear on all sides until browned.
- Add minced garlic, sliced onion, beef broth, and balsamic vinegar; stir to combine. Bring to a simmer.
- Cover and reduce heat to low; slow cook for 6-8 hours until tender.
- Meanwhile, boil cubed potatoes in salted water until tender. Drain and mash with butter and milk until smooth; season with salt and pepper.
- Serve slices of pot roast with mashed potatoes and baby carrots.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg