Braised Beef Pot Roast with Mashed Potatoes

Pat the chuck roast dry with paper towels and season generously on all sides with salt and freshly ground black pepper.

Heat vegetable oil in a large Dutch oven over medium-high heat. Carefully place the seasoned roast in the hot pot and sear on all sides until deeply browned, about 4-5 minutes per side.

Remove the seared beef from the pot and set it aside on a plate or baking sheet.

Add the chopped carrots, celery, and onion to the same pot. Season with a pinch of salt and pepper.

Sauté the vegetables, stirring occasionally, until they have softened and started to brown, about 5-7 minutes.

Add the smashed garlic cloves and cook for another minute until fragrant.

Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer and reduce by about half.

Pour in the beef broth and add the bundle of fresh thyme and rosemary.

Return the seared beef to the pot. The liquid should come about halfway up the side of the roast.

Bring the liquid to a simmer on the stovetop, then reduce the heat to low, cover the pot, and transfer to a preheated 325°F (160°C) oven. Braise for 3-4 hours, or until the beef is fork-tender.

While the beef is braising, prepare the mashed potatoes. Peel the potatoes, cut them into uniform pieces, and boil in salted water until very tender. Drain well.

Pass the cooked potatoes through a potato ricer into a large bowl. Add the butter and warm heavy cream, and season with salt and pepper. Stir until smooth and creamy.

Once the beef is tender, carefully remove the pot from the oven. Transfer the roast to a cutting board.

To make the sauce, use an immersion blender to blend the vegetables and braising liquid directly in the pot until smooth. Alternatively, strain the liquid and discard the solids.

Shred or slice the beef against the grain.

Serve the pot roast with a generous portion of mashed potatoes, topped with the sauce and a garnish of fresh chives.