Red Wine Braised Chuck Roast with Garlic Parmesan Mashed Potatoes & Green Beans

Season the chuck roast generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.

Add chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced. Add beef broth, rosemary, and thyme. Return the seared chuck roast to the pot.

Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours, or until the meat is fork-tender. Flip the roast halfway through cooking.

While the roast braises, prepare the mashed potatoes. Peel and cube potatoes, then place them in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the hot pot. Add butter, warm milk, garlic powder (or fresh garlic), and half of the grated Parmesan cheese. Mash until smooth and creamy. Season with salt and pepper to taste.

For the green beans, blanch them in boiling salted water for 3-5 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain.

Heat a drizzle of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the blanched green beans and toss to coat. Cook for 2-3 minutes until heated through. Stir in the remaining grated Parmesan cheese. Season with salt and pepper.

Once the roast is tender, remove it from the oven. Carefully remove the roast from the pot and shred or slice it. Skim any excess fat from the braising liquid, then strain the liquid through a fine-mesh sieve into a saucepan. Bring to a simmer and reduce slightly to thicken the sauce, if desired. Serve the chuck roast with the reduced sauce, garlic parmesan mashed potatoes, and parmesan green beans.