Instructions:
step 1 Preheat oven to 300°F (150°C).
step 2 Pat roast dry and season with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.
step 3 Remove roast and set aside. In the same pot, sauté onions until soft. Stir in garlic and tomato paste; cook for 1 minute.
step 4 Pour in beef broth and Worcestershire sauce. Add 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 fork-tender.
step 6 While the roast cooks, boil potatoes in salted water until tender (15-20 minutes). Drain, mash with butter and milk, season with salt and pepper.
step 7 Steam or boil carrots until tender (10-12 minutes). Toss with butter or olive oil and parsley.
step 8 When roast is done, remove from pot and shred. Simmer the remaining liquid until thickened to make a rich gravy.
step 9 Serve roast with mashed potatoes topped with gravy, carrots on the side, and a soft dinner roll.
Storage and Reheating Tips:
Store leftovers in airtight containers for up to 4 days. Reheat roast and gravy on the stovetop. Microwave potatoes and carrots gently. Add a splash of broth to keep everything moist.
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