# What You'll Need:
→ Pot Roast
01 - 3 pounds beef chuck roast
02 - 2 tablespoons vegetable oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 cups beef broth
06 - 1 cup diced carrots
07 - 1 cup diced celery
08 - 1 cup chopped onion
09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 2 teaspoons dried thyme
→ Mashed Potatoes
12 - 2 pounds russet potatoes, peeled and cubed
13 - 4 tablespoons unsalted butter
14 - 1/2 cup whole milk
15 - 1 teaspoon kosher salt
16 - 1/2 teaspoon freshly ground black pepper
# Method:
01 - Pat beef chuck roast dry with paper towel. Rub with salt and pepper. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Sear beef on all sides until well browned, about 4 minutes per side.
02 - Transfer beef to a plate. Add onions, celery, carrots, and garlic to the pot. Sauté for 5 minutes until softened. Stir in tomato paste and thyme, cooking for 1 minute. Pour in beef broth, scraping up browned bits from the pot.
03 - Return beef to the pot, cover securely, and reduce heat to low. Simmer for 3 hours until beef is tender and pulls apart easily.
04 - Meanwhile, place potatoes in a large saucepan. Cover with cold water and add salt. Bring to a boil over medium-high heat, reduce to a simmer, and cook until fork-tender, about 20 minutes. Drain thoroughly.
05 - Return drained potatoes to the pan. Add butter, milk, salt, and pepper. Mash until smooth and creamy, adjusting seasoning as needed.
06 - Arrange sliced beef roast and vegetables on plates. Top with cooking juices. Serve with a generous portion of mashed potatoes alongside.
