Chop the rosemary and garlic

• Chop the garlic cloves and the rosemary leaves.
• Season the beef roast generously with salt and black pepper.

Sear the roast

• Heat the olive oil in a Dutch oven over high heat.
• Sear the roast on all sides until deeply browned.

Add aromatics and braise

• Add the chopped garlic, rosemary, onion and carrots around the meat.
• Pour in the beef stock, cover and transfer to the oven at 160 °C.
• Braise until the meat is fork tender.

Prep the mashed potatoes

• Boil the potatoes in salted water until tender.
• Drain, then mash with the butter and warm milk until smooth.
• Season with salt and pepper.

Make the strawberry refreshers

• Blend the strawberries with the white grape juice and lemon juice until smooth.
• Fill glasses with ice and pour in the strawberry mixture.
• Top with sparkling water and stir gently.

Serve

• Slice the pot roast and spoon the braising juices over it.
• Serve with the mashed potatoes and the strawberry refreshers.