Classic Pot Roast with Creamy Mashed Potatoes

1. Prepare the Roast:
   Preheat oven to 325°F (165°C). Season chuck roast generously with salt, pepper, and garlic powder.

2. Sear the Meat:
   In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear roast on all sides until browned. Remove and set aside.

3. Sauté Vegetables:
   In the same pot, sauté onion, carrots, and celery until softened.

4. Build the Braise:
   Return roast to pot. Add beef broth, red wine (if using), bay leaves, and thyme. Bring to a simmer. Cover and transfer to oven.

5. Slow Roast:
   Cook for 3–4 hours until the meat is fork-tender and easily shredded.

6. Make Mashed Potatoes:
   While roast is cooking, boil potatoes in salted water until fork-tender. Drain and mash with butter, milk, salt, and pepper until creamy.

7. Serve:
   Slice or shred roast. Serve with mashed potatoes and spoon pan juices over the top.

Tips

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