Step 1: Preheat the Oven

• Preheat your oven to 300°F (150°C). If you’re using a slow cooker, you can skip this step and simply set your slow cooker to low heat.

Step 2: Season the Pot Roast

• In a small bowl, combine the barbecue seasoning packet, smoked paprika, garlic powder, and onion powder. Rub the seasoning mix all over the chuck roast, ensuring it’s well-coated. Season with salt and pepper to taste.

Step 3: Sear the Pot Roast

• In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the seasoned pot roast on all sides until browned, about 2-3 minutes per side. This step locks in the flavors and juices.

Step 4: Add Vegetables and Liquids

• Once the roast is browned, add the onion, garlic, carrots, and potatoes around the meat in the pot. Pour in the beef broth and barbecue sauce over the roast and vegetables.
• If you’re using a slow cooker, place the seared roast and vegetables into the slow cooker and pour the liquids over the top.

Step 5: Slow Cook the Pot Roast

• Cover the pot or slow cooker and place it in the preheated oven (or set the slow cooker to low). Allow the pot roast to cook slowly for 3-4 hours in the oven or 6-8 hours on low in the slow cooker. The roast is done when it’s fork-tender and falling apart.

Step 6: Prepare the Mashed Potatoes

• About 30 minutes before the roast is ready, boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Add the butter and milk, mashing until smooth. Season with salt and pepper to taste.

Step 7: Serve the Pot Roast

• Remove the pot roast from the oven or slow cooker. Shred the meat with two forks and serve alongside the roasted vegetables.
• Pair the smoky barbecue pot roast with the creamy mashed potatoes for a comforting, flavorful meal.
• Garnish with freshly chopped parsley for added color and freshness.