Pot Roast with Carrots, Mashed Potatoes, and Gravy

1. Season and sear the beefPat the chuck roast dry and season it generously with salt and pepper.Heat olive oil in a heavy Dutch oven and sear the roast on all sides until deeply browned.This step builds incredible flavor.2. Sauté aromaticsRemove the roast and add onions to the pot. Cook until softened.Stir in garlic for the final minute.3. Build the braising liquidAdd tomato paste and stir to coat the onions.Pour in wine (if using) to deglaze the pot, scraping the browned bits.Add broth, Worcestershire sauce, thyme, and bay leaves.4. Add the roast and carrotsReturn the beef to the pot and nestle the carrots around it.Cover and simmer on low heat for 3–4 hours (or roast in the oven at 300°F), until the meat is fork-tender.5. Make the mashed potatoesBoil potatoes until soft.Mash with butter, warm milk, salt, and pepper until smooth and creamy.6. Make the gravyRemove the cooked roast from the pot and strain out herbs if desired.Whisk flour or cornstarch into a splash of cold water, then stir into the hot broth.Simmer until thickened, seasoning to taste.7. Serve and enjoySlice or shred the pot roast.Serve with carrots, a generous scoop of mashed potatoes, and plenty of rich homemade gravy.🍽️ Serving SuggestionsThis classic roast pairs beautifully with:Green beans or roasted Brussels sproutsFlaky dinner rollsA crisp green saladA glass of red wine or sparkling water with lemonLeftovers make excellent sandwiches or can be reheated into a hearty beef-and-gravy bowl.🌿 Tips & VariationsSlow cooker method: Cook on low for 8–9 hours or on high for 4–5 hours.Add potatoes to the pot: If you prefer, skip mashed potatoes and cook halved baby potatoes directly with the roast.For deeper flavor: Add mushrooms or a splash of balsamic vinegar to the braising liquid.Gluten-free gravy: Use cornstarch instead of flour.Extra tender roast: Let the meat rest in the braising liquid for 15–20 minutes before slicing.