Pot Roast with Carrots, Mashed Potatoes, and Gravy

Ingredients:

3 to 4 lbs beef chuck roast

2 tablespoons olive oil

Salt and black pepper to taste

1 onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 tablespoon Worcestershire sauce

4 large carrots, peeled and cut into chunks

2 stalks celery, chopped

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

1 bay leaf

2 tablespoons flour (for thickening gravy)

For mashed potatoes:

2 lbs russet potatoes, peeled and cut into chunks

½ cup milk (more as needed)

4 tablespoons butter

Salt and pepper to taste

Instructions:

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