Preparation:

Step 1: Prepare the Pot Roast

• Season the beef chuck roast generously with salt and pepper on all sides.
• Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Sear the beef roast on all sides until it’s browned and forms a nice crust. This step locks in flavor, and browning each side takes about 4-5 minutes.
• Once the roast is browned, remove it from the pot and set it aside.

Step 2: Sauté the Vegetables

• In the same pot, with the remaining oil and beef drippings, add the chopped onions, minced garlic, carrots, and celery.
• Cook the vegetables for about 5-7 minutes or until they soften and the onions become translucent.
• Stir occasionally to prevent sticking or burning, and allow the vegetables to soak up the flavor from the beef drippings.

Step 3: Combine and Cook

• Once the vegetables are softened, return the seared beef roast to the pot.
• Pour in the beef broth and tomato sauce, followed by the Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
• Stir everything together, making sure the roast is partially submerged in the liquid.
• Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 3-4 hours.
• During this slow cooking process, the meat will become incredibly tender and flavorful. You’ll know it’s done when the roast is easily shredded with a fork.

Step 4: Make the Mashed Potatoes

• While the pot roast is simmering, prepare the mashed potatoes.
• Place the peeled and cubed potatoes in a large pot and cover them with water. Add a pinch of salt to the water for flavor.
• Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
• Drain the potatoes and return them to the pot. Add the minced garlic, milk, butter, and salt and pepper to taste.
• Mash everything together until smooth and creamy. You can adjust the consistency by adding more milk if needed. Set the mashed potatoes aside until ready to serve.

Step 5: Serve

• Once the pot roast is tender, remove it from the pot and shred the beef using two forks.
• To serve, place a generous scoop of garlic mashed potatoes on each plate.
• Top the mashed potatoes with shredded pot roast and spoon some of the sauce and vegetables from the pot over the top.
• The sauce will add a rich, savory flavor that ties the dish together beautifully.