Tender Pot Roast with Gravy & Mashed Potatoes

Preheat your oven to 325°F (163°C).
Season the chuck roast generously with salt and black pepper on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides, about 4-5 minutes per side. Remove the roast and set aside.
Cook the Vegetables:

In the same pot, add the sliced onion and cook for 2-3 minutes, until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Deglaze and Braise the Roast:

Pour in the beef broth, red wine (if using), and Worcestershire sauce. Stir to combine, scraping up any browned bits from the bottom of the pot.
Return the roast to the pot, along with the carrots, potatoes, rosemary, and thyme.
Cover the pot with a tight-fitting lid and place it in the oven. Roast for 3-4 hours, or until the meat is fork-tender and easily shreds.
Prepare the Mashed Potatoes:

While the roast is cooking, bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Add the butter and mash the potatoes until smooth. Stir in the milk, then season with salt and pepper to taste.
Make the Gravy:

Once the roast is finished cooking, remove the meat and vegetables from the pot and set aside.
Strain the cooking liquid into a separate bowl to remove any solids, then return the liquid to the pot.
Over medium heat, melt the butter in the pot and whisk in the flour to create a roux. Cook for 2-3 minutes, whisking constantly.
Slowly add the strained cooking liquid, whisking continuously, until the gravy thickens. Season with salt and pepper to taste.
Serve:

Shred the pot roast and serve it with the mashed potatoes and gravy. Pour some of the gravy over the meat and potatoes, and enjoy!
Serving and Storage Tips: