Pat the beef dry and season generously with salt and pepper.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Cook the vegetables
In the same pot, sauté onions, garlic, carrots, and celery for 3–4 minutes.
Add liquids and roast
Return the beef to the pot. Pour in beef broth and wine. Add thyme, rosemary, and bay leaves.
Cover and transfer to the oven. Bake 3–3.5 hours, until meat is tender and easily shredded.
Make mashed potatoes
While the roast cooks, boil potatoes in salted water until tender, about 15–20 minutes.
Drain and mash with butter and warm milk. Season with salt and pepper.
Serve
Slice or shred the roast and serve over mashed potatoes. Spoon the pan gravy over the top.
🌟 Tips
Optional thickened gravy: Remove roast and vegetables, simmer pan juices on stove with 1–2 tbsp flour to thicken.
Make it in a slow cooker: Sear meat and vegetables, then transfer to slow cooker with liquids. Cook 6–8 hours on low.
Extra flavor: Add a splash of Worcestershire sauce or a few whole garlic cloves while roasting.
If you want, I can also give you a quick stovetop version that’s ready in about 90 minutes but still tender and flavorful. Do you want me to share that?
