Slow-Simmered Chuck Roast with Root Vegetable Medley and Garlic-Thyme Mashed Potatoes

Pat the chuck roast dry with paper towels and season generously with 1 tsp salt and 1 tsp black pepper on all sides.

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.

Carefully place the chuck roast in the hot oil and sear for 4-5 minutes on each side until deeply browned, creating a good fond on the bottom of the pot.

While the meat is searing, peel and cut 3 medium carrots, 2 medium parsnips, and 2 medium turnips into 1-inch chunks. Peel and quarter 1 large onion. Peel and mince 4 garlic cloves (reserve 2 cloves for the mashed potatoes).

Once the meat is seared on all sides, transfer it to a plate and set aside.

Reduce heat to medium and add the quartered onion to the pot. Cook for 3-4 minutes until starting to soften.

Add the minced garlic (4 cloves) and cook for 30 seconds until fragrant.

Add 2 tbsp tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens slightly.

Pour in 1/4 cup of the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot (deglazing).

Return the chuck roast to the pot and add the remaining beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves, and 4 sprigs of thyme.

Arrange the carrot, parsnip, and turnip chunks around the roast.

Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, turning the roast halfway through, until the meat is tender and vegetables are cooked through.

While the roast is simmering, prepare the mashed potatoes: Peel and cut 2 lbs of russet potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add 1 tsp salt.

Bring potatoes to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.

While potatoes are cooking, mince the remaining 2 garlic cloves and 2 sprigs of thyme leaves. Chop 1/4 cup fresh parsley.

In a small saucepan, melt 3 tbsp butter over medium-low heat. Add the minced garlic and thyme leaves, cook for 1 minute until fragrant. Remove from heat.

Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 1 minute to evaporate excess moisture.

Mash the potatoes, then slowly incorporate the garlic-thyme butter and 1/2 cup milk until smooth and creamy.

When the chuck roast is done, remove it from the pot and let rest for 5 minutes before slicing against the grain.

Taste the sauce and adjust seasoning if needed. Remove bay leaves and thyme sprigs.

Serve sliced chuck roast with root vegetables, sauce spooned over the top, and garlic-thyme mashed potatoes on the side. Garnish with chopped fresh parsley.