Chop the vegetables

• Chop the carrots and celery into roughly equal pieces.
• Dice the onion and mince the garlic.

Cut and season the beef

• Cut the chuck roast into chunks so it fits in the pot.
• Season all over with the dried garlic and onion mixture, salt and pepper.

Sear the beef

• Sear the beef on each side until browned.
• Remove the meat from the pot and set aside on a plate.

Roast the tomato paste and soften the vegetables

• Add the tomato paste to the pot and roast it briefly.
• Add the carrots, celery and onion and cook until the onions are translucent.
• Add the garlic just before the onions are fully translucent.

Deglaze with red wine

• Pour in the red wine and let it reduce by about half to 60%.

Simmer the pot roast

• Return the meat to the pot.
• Add beef stock, enough to cover the beef, and the rosemary bundle.
• Cover and simmer until the meat falls apart when picked up.

Assemble the meal prep boxes

• Spoon mashed potatoes into the containers.
• Add the pot roast meat and a spoonful of the sauce.
• Add the cooked broccoli alongside.