Ingredients:

Pot Roast — 3-4 lb chuck roast, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp vegetable oil, 1 large onion (quartered), 4 cloves garlic (smashed), 4 carrots (cut into 2-inch pieces), 3 stalks celery (cut into 2-inch pieces), 4 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 bay leaves, 2 cups beef broth, 1/2 cup red wine (optional), 1 tbsp Worcestershire sauce.

Mashed Potatoes — 3 lb russet potatoes (peeled and cubed), 1/2 cup heavy cream, 4 tbsp butter, 1/4 cup sour cream, salt and pepper to taste.

Gravy — 3 tbsp butter, 3 tbsp flour, 2 cups reserved cooking liquid.

Instructions:

Season the chuck roast generously with salt and pepper. Heat oil in a large skillet over high heat and sear the roast for 3-4 minutes per side until browned. Transfer to a slow cooker. Add onion, garlic, carrots, celery, thyme, rosemary, and bay leaves around the roast. Pour in beef broth, red wine if using, and Worcestershire sauce. Cover and cook on low for 8 hours or high for 4-5 hours until the meat is fork-tender. Remove the roast and vegetables, cover with foil to keep warm. Strain the cooking liquid and reserve 2 cups for gravy. For the mashed potatoes, boil potatoes in salted water for 15-20 minutes until tender. Drain and mash with heavy cream, butter, sour cream, salt, and pepper until smooth and creamy. For the gravy, melt butter in a saucepan over medium heat, whisk in flour and cook for 1 minute. Gradually whisk in the reserved cooking liquid, stirring constantly until thickened, about 3-5 minutes. Slice or shred the pot roast, serve over mashed potatoes, and ladle gravy on top.