Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast
  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 200g)
  • 2 carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups (950 ml) beef broth
  • 1 cup (240 ml) dry red wine (optional, but adds depth!)
  • 2 bay leaves
  • 1 lb (450g) small red potatoes, quartered
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (for thickening, optional)
  • 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and quartered
  • 1 cup (240 ml) whole milk, warmed
  • 1/2 cup (115g/1 stick) unsalted butter, softened
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Season the roast generously with salt and pepper. Heat oil in a Dutch oven (or skillet) over medium-high heat. Sear the roast on all sides until deeply browned. Remove the roast and set aside.
  2. Add onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute, stirring constantly.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly. Add the beef broth and bay leaves.
  5. Return the roast to the Dutch oven. Bring the liquid to a simmer, then reduce heat to low, cover, and simmer for 2-3 hours, or until the roast is very tender and almost falling apart.
  6. Add the quartered red potatoes to the pot around the roast. Cover and continue to simmer for another 30-60 minutes, or until the potatoes are tender.
  7. While the pot roast is braising, boil the Yukon Gold potatoes until fork-tender. Drain well.
  8. Return the cooked potatoes to the pot. Mash with a potato masher or ricer. Gradually add warm milk and butter, mixing until smooth and creamy. Season with salt and pepper to taste.
  9. If desired, remove the roast and vegetables from the Dutch oven. Strain the braising liquid. In a small bowl, whisk together the flour and a few tablespoons of the strained braising liquid until smooth. Gradually whisk the slurry into the remaining braising liquid in the Dutch oven. Bring to a simmer and cook until thickened.
  10. Shred the pot roast with two forks. Serve this pot roast over creamy mashed potatoes, topped with the braised vegetables and gravy.