Instructions:
Season the chuck roast generously with salt and pepper on both sides. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast until browned on all sides. Remove and set aside.
In the same pot, sauté onion and garlic for 2–3 minutes. Add the beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
Return the roast to the pot. Add carrots, celery, thyme, and bay leaf. Cover and cook in a 325°F (165°C) oven for 3 to 3½ hours, or until the meat is fork-tender.
Remove the roast and vegetables to a platter. Skim excess fat from the cooking liquid. Whisk flour with a bit of water and stir into the pot juices to make a smooth gravy; simmer until thickened.
For the mashed potatoes, boil the potatoes in salted water until tender. Drain, then mash with butter, milk, salt, and pepper until smooth and creamy.
Serve slices of tender pot roast with carrots and a generous scoop of mashed potatoes, topped with rich homemade gravy.
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