Pot Roast over Mashed Potatoes

Ingredients:

For the Pot Roast:

3-4 lb beef chuck roast

2 tablespoons vegetable oil

1 large onion, diced

3 cloves garlic, minced

4 carrots, peeled and cut into chunks

3 celery stalks, cut into chunks

1 cup beef broth

1 cup red wine (or additional beef broth)

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

For the Mashed Potatoes:

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: