Season and sear the chuck roast

• Pat the chuck roast dry and season generously with salt and pepper on both sides.
• Heat olive oil in the Dutch oven over high heat and sear the roast on both sides until deeply browned.

Soften the vegetables

• Add the diced onion, celery, carrots and minced garlic to the pot.
• Season with salt and let the vegetables simmer for a few minutes.

Deglaze with wine and broth

• Pour in the red wine and beef broth, scraping up the browned bits.
• Return the seared roast to the pot.

Add the flavorings

• Stir in the tomato paste, Worcestershire sauce and gravy mix.
• Season with garlic powder, onion powder and dried herbs, then add a splash more wine and broth.
• Add the butter and thyme.

Braise in the oven

• Cover with the lid and transfer to the oven at 190 °C.
• Braise until the meat is completely fork tender.

Shred the meat

• Shred the roast directly in the pot with the braising juices.

Roast the Brussels sprouts

• Toss the Brussels sprouts with olive oil, garlic powder, onion powder and lemon pepper.
• Spread on a baking tray and roast at 190 °C until browned and tender.

Make the mashed potatoes

• Boil the potatoes until tender, then drain.
• Add butter, sour cream, heavy cream, salt and pepper and mash until smooth.
• Loosen with a little more heavy cream if too thick.

Serve

• Serve the shredded pot roast with its gravy alongside the Brussels sprouts and mashed potatoes.