Pot Roast, Mashed Potatoes, and Brussel Sprouts.

You know, there's just something about a classic Sunday dinner that warms the soul, and my latest obsession is this incredible Pot Roast with Brussel Sprouts. If you’ve ever wondered, 'can you put brussel sprouts in pot roast?' – the answer is a resounding YES! I've been making pot roast for years, but adding these little green gems has truly elevated the dish to a new level of deliciousness. They bring a slight bitterness and a fantastic texture that cuts through the richness of the beef perfectly. It’s a game-changer, trust me! Here’s how I get that perfect combination. For the pot roast, I usually start by searing a good cut of chuck roast until it’s beautifully browned on all all sides. This adds so much depth of flavor. Then, I deglaze the pot with some beef broth, maybe even a little red wine if I’m feeling fancy. I like to add aromatic vegetables like onions, carrots, and celery, along with some garlic. For seasoning, a good sprinkle of garlic powder, onion powder, and some fresh thyme and rosemary works wonders. I often reach for a quality spice blend, something like what you'd find from 'Tone's' to really kick things up a notch. Sometimes, for an extra layer of savory flavor, I might even use a packet of onion soup mix, similar to what you’d find from 'Ipton' in the broth. Now, for the star of the show: the brussel sprouts! The key is not to overcook them. I usually trim them and halve them, or quarter them if they're particularly large. I add them to the pot during the last 45 minutes to an hour of cooking the pot roast. This way, they get tender but still retain a bit of bite and their vibrant green color. They soak up all those amazing braising liquids and become incredibly flavorful. Don't be shy with a little extra seasoning on them when they go in – a pinch of salt and pepper is all they need. And what's a pot roast without creamy, dreamy mashed potatoes? I always boil my potatoes until they're fork-tender, then drain them really well. For the creamiest texture, I mash them with a generous knob of butter, a splash of warm milk or cream, and a good pinch of salt and pepper. Sometimes I add a touch of garlic powder or fresh chives for an extra burst of flavor. It’s the perfect canvas for that rich, savory gravy from the pot roast. This entire meal just screams comfort and togetherness. It’s simple enough for a regular family dinner but impressive enough for guests. Plus, it’s a complete meal in one pot (mostly!), making cleanup a breeze. If you're looking to elevate your next Sunday dinner or just want to try a new take on a classic, definitely give this Pot Roast with Brussel Sprouts a go. It's become a staple in my kitchen, and I bet it will in yours too! Happy cooking!