Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Ingredients

For the Pot Roast:

• 3–4 lb (1.3–1.8 kg) chuck roast
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 4 carrots, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional, or replace with additional broth)
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

For the Mashed Potatoes:

• 2 lbs (900 g) russet potatoes, peeled and chopped
• 4 tbsp unsalted butter
• 1/2 cup heavy cream or milk
• Salt to taste