1. Preheat & Season the Meat

• Preheat oven to 275°F (135°C).

• Pat the beef roast dry and season liberally with salt and pepper on all sides.

2. Sear the Roast

• In a large oven-safe Dutch oven or heavy pot, heat olive oil over medium-high heat.

• Sear the roast on all sides until a golden crust forms. Remove and set aside.

3. Sauté Aromatics

• In the same pot, reduce heat to medium. Add chopped onions and garlic.

• Sauté for about 5 minutes, until soft and fragrant.

4. Deglaze & Build the Sauce

• Stir in the tomato paste and cook for 1 minute.

• Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze.

5. Braise the Beef

• Return the seared roast to the pot.

• Add rosemary sprigs, cover with a tight-fitting lid, and transfer to the oven.

• Roast for 3 hours.

6. Add Vegetables

• After 3 hours, add chopped carrots and potatoes around the roast.

• Cover again and cook for another hour, until vegetables and meat are tender.

7. Make the Mashed Potatoes

• While the roast finishes, boil the reserved mashed potatoes in salted water until soft.

• Drain and mash with butter, milk, salt, and pepper until creamy and smooth.

8. Serve

• Slice or shred the pot roast and serve over a bed of mashed potatoes.

• Spoon the rich sauce and vegetables over the top. Garnish with extra rosemary if desired.