Slow‑Cooked Pot Roast with Mashed Potatoes

Ingredients

• 3–4 lb beef chuck roast

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• 1 onion, sliced

• 3–4 cloves garlic, minced

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce

• 2 tablespoons tomato paste

• 4 carrots, cut into chunks

• 2½ lbs potatoes, peeled and cubed

• 4 tablespoons butter

• ½ cup warm milk or heavy cream

• Salt to taste

Instructions