Pot Roast Over Mashed Potatoes

INGREDIENTS:

3 lb beef chuck roast
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
For the mashed potatoes:
2 lbs potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
Salt and pepper to taste

DIRECTIONS:

Season the beef chuck roast with salt and pepper.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add roast and sear on all sides until browned.
Add onion, carrots, celery, and garlic to the pot. Cook until vegetables are slightly softened.
Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours or until the roast is tender …