For the Pot Roast:
Sear the beef: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
Cook the vegetables: In the same pot, add the onions and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste, carrots, celery, and thyme.
Deglaze and braise: Pour in the beef broth and red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Add the bay leaves and return the roast to the pot. Cover and cook on low heat for 3-4 hours, or until the roast is tender and easily falls apart with a fork.
Shred the beef: Once the roast is done, remove it from the pot and shred the beef with two forks. Discard the bay leaves and return the shredded beef to the pot to absorb the juices.
For the Mashed Potatoes:
Boil the potatoes: In a large pot, cover the potatoes with cold water and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork.
Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter and heavy cream, and mash until smooth and creamy. Season with salt and pepper to taste.
Serve:
Assemble the dish: Spoon a generous helping of mashed potatoes onto each plate and top with the tender pot roast and vegetables. Garnish with fresh parsley or chives for a burst of color.
Helpful Tips:
For extra flavor, cook the pot roast in a slow cooker on low for 6-8 hours.
You can add other root vegetables like parsnips or turnips for more variety.🥰❤️
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