Part 1: The Pot Roast
- Preheat and Prep: Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. This is crucial for a good sear. Generously season all sides with salt and pepper.
- Sear the Roast: In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until shimmering. Carefully place the roast in the pot and sear for 4-5 minutes per side, without moving it, until a deep brown crust forms. Remove the roast to a plate and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 5-6 minutes, until the onions are softened and lightly browned. Add the garlic and tomato paste and cook for 1 more minute, until fragrant.
- Deglaze: Pour in the red wine (if using), using a wooden spoon to scrape all the browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol smell cooks off and the liquid is reduced by about half.
- Braise the Roast: Place the seared roast back into the pot, along with any accumulated juices. Pour in enough beef broth to come about halfway up the sides of the roast. Add the Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer.
- Slow Cook: Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 3 to 4 hours. The roast is done when it is fork-tender and easily shreds.
Part 2: The Mashed Potatoes
- Cook Potatoes: About 45 minutes before the roast is done, place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain and Dry: Drain the potatoes completely in a colander. Return them to the warm pot over low heat for about a minute, shaking the pot, to evaporate any remaining moisture. This step is key to avoiding watery mashed potatoes.
- Mash and Combine: Turn off the heat. Mash the potatoes with a potato masher or ricer. Add the butter and stir until melted and incorporated.
- Creamify: Gradually add the warm milk, stirring until you reach your desired consistency. For extra creamy potatoes, stir in the sour cream. Season generously with salt and white pepper to taste. Keep warm until serving.
Part 3: Final Touches and Serving
