Pot Roast over Mashed Potatoes: A Hearty, Comforting Meal

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
Season the beef chuck roast with salt and pepper, then sear it on all sides for 4-5 minutes until browned. Remove the roast from the pot and set it aside.
Sauté Vegetables:

In the same pot, add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic, carrots, and celery, cooking for an additional 2 minutes.
Deglaze and Add Broth:

Pour in the beef broth, red wine (if using), and Worcestershire sauce, stirring to combine and deglaze the bottom of the pot.
Add the fresh thyme and rosemary (or dried herbs if using).
Slow Cook the Roast:

Return the beef roast to the pot, nestling it into the vegetables and liquid.
Cover with a lid and place in the preheated oven. Roast for 3.5 to 4 hours, until the meat is tender and easily shreds with a fork.
Prepare the Mashed Potatoes:

While the roast is cooking, prepare your mashed potatoes by boiling peeled potatoes until tender, then mashing them with butter and cream.
Serve:

Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing or shredding.
Serve the pot roast over a bed of creamy mashed potatoes, spooning the vegetables and broth from the pot over the top.
Serving and Storage Tips: