2 lbs potatoes (such as Russet or Yukon Gold), peeled and cubed
1/2 cup unsalted butter
1/2 cup milk (more if needed)
Salt and pepper to taste
Directions:
Prepare the Pot Roast:
Preheat the oven to 325°F (163°C).
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
Season the beef chuck roast generously with salt and pepper. Sear the roast in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste and cook for 1-2 minutes.
Add the beef broth, dried thyme, dried rosemary, and bay leaf. Stir well to combine.
Return the roast to the pot, and add the carrots and celery.
Cook the Pot Roast:
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