Ingredients
For the Pot Roast:3–4 lb (1.3–1.8 kg) chuck roastKosher salt and freshly ground black pepper2 tbsp olive oil1 large yellow onion, thinly sliced4 cloves garlic, minced4 carrots, cut into chunks2 cups beef broth1 cup red wine (optional, or replace with additional broth)2 tbsp tomato paste2 sprigs fresh thyme2 sprigs fresh rosemary2 bay leavesFor the Mashed Potatoes:2 lbs (900 g) russet potatoes, peeled and chopped4 tbsp unsalted butter1/2 cup heavy cream or milkSalt to taste
Instructions1. Prep and Sear the RoastPat the chuck roast dry with paper towels and season it liberally with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Transfer to a plate.2. Build the BaseIn the same pot, sauté onions until golden, then add garlic and cook for 1 minute. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Deglaze with red wine, scraping up any browned bits from the bottom.3. Slow BraiseReturn the roast to the pot. Add carrots, beef broth, thyme, rosemary, and bay leaves. Cover with a lid and braise in the oven at 300°F (150°C) for 3–4 hours, or until the beef is tender and can be pulled apart with a fork.4. Make the GravyRemove the roast and carrots, keeping them warm. Skim off excess fat from the cooking liquid. Simmer until the sauce thickens slightly, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) for a richer consistency. Strain for a smooth gravy if preferred.5. Prepare the Mashed PotatoesBoil potatoes in salted water until fork-tender. Drain well, then mash with butter and warm cream until smooth and creamy. Adjust seasoning with salt.6. ServeSpoon a generous portion of mashed potatoes onto each plate. Layer with slices of pot roast and roasted carrots. Finish with a drizzle of hot, glossy gravy