🔪 Instructions
1. Sear the Meat
Season roast generously with salt and pepper.
Heat oil in a Dutch oven over medium-high heat.
Sear roast on all sides until browned. Remove and set aside.
2. Prep the Veggies
Brown onions, carrots, and garlic in the same pot. Remove and set aside.
3. Deglaze & Build Flavor
Pour in wine or broth to deglaze the pot, scraping up browned bits.
Stir in tomato paste and Worcestershire sauce.
Add herbs tied with kitchen twine.
4. Slow Cook
Return roast to pot. Add stock until meat is halfway submerged.
Add veggies back in. Cover and roast at 275°F (135°C) for 3–4 hours.
5. Make Mashed Potatoes
Boil potatoes until tender (about 30 minutes).
Drain and mash with butter and evaporated milk.
Season with salt to taste.
6. Serve
Plate mashed potatoes and top with pot roast and its juices.
Optional: thicken juices with cornstarch or flour for gravy.
