Braised Pot Roast with Mashed Potatoes

Ingredients:

3-4 lbs (1.3-1.8 kg) beef chuck roast
3 tablespoons olive oil
1 large onion, diced
4 carrots, peeled and sliced
3 garlic cloves, minced
2 cups beef broth
1 cup dry red wine (optional, or replace with additional broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
For Mashed Potatoes:

6 medium-sized potatoes, peeled and cubed
1/2 cup unsalted butter
1/2 cup heavy cream or milk
Salt and pepper to taste

Instructions:

Sear the Roast:

Heat olive oil in a large Dutch oven over medium-high heat. Season the roast generously with salt and pepper, then sear on all sides until browned. Remove and set aside.
Prepare the Vegetables:

In the same pot, sauté onions and carrots until softened. Add garlic and cook for 1 minute.
Deglaze the Pot:

Stir in tomato paste, then add red wine to deglaze the pot, scraping up browned bits. Let it simmer for 2 minutes.
Cook the Roast:

Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then cover and reduce heat to low. Simmer for 3-4 hours until the roast is tender and easily shreds with a fork.
Prepare the Mashed Potatoes:

Boil potatoes in salted water until fork-tender. Drain and mash with butter, heavy cream, salt, and pepper.
Assemble and Serve:

Shred the roast and return it to the pot with the gravy. Serve over a bed of creamy mashed potatoes, spooning extra sauce and vegetables on top.
Rich, hearty, and utterly comforting!