Instructions:
step 1 Preheat oven to 300°F (150°C).
step 2 Season beef with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear roast on all sides until browned. Remove and set aside.
step 3 In the same pot, add onions and sauté until softened. Stir in garlic and tomato paste, cooking for 1 minute.
step 4 Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and return roast to the pot.
step 5 Cover and braise in the oven for 3 to 3.5 hours until the meat is tender and easily shreds.
step 6 Boil halved baby potatoes and peeled carrots until fork-tender, about 15-20 minutes. Drain and season with butter, salt, and pepper.
step 7 Steam green beans until just tender, then season lightly with salt.
step 8 For mashed potatoes, boil russet potatoes until soft. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
step 9 Remove roast and shred. Strain and simmer cooking liquid to reduce into a thick gravy.
step 10 Serve pot roast with mashed potatoes, gravy, baby potatoes, carrots, and green beans.
Storage and Reheating Tips:
Store leftovers in airtight containers for up to 4 days in the refrigerator. Reheat pot roast and gravy in a skillet over low heat. Microwave sides or warm them in the oven. Add a splash of broth to rehydrate if needed.
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