Season and sear the beef

• Pat the beef chuck roast dry and season generously with salt and black pepper.
• Heat olive oil in a Dutch oven over medium-high heat.
• Sear the roast on all sides until deeply browned, then set aside.

Sauté the aromatics

• Add the onion, carrots and celery to the pot and cook until softened.
• Stir in the garlic and tomato paste and cook until fragrant.

Deglaze and braise

• Pour in the red wine and scrape up the browned bits from the bottom.
• Add the beef broth, Worcestershire sauce, thyme, rosemary and bay leaves.
• Return the roast to the pot, cover and braise on low heat until fork tender.

Boil the potatoes

• Place the potatoes in a large pot and cover with cold salted water.
• Bring to a boil and cook until a knife slides in easily.
• Drain well and let the potatoes steam dry briefly.

Make the garlic mashed potatoes

• Mash the potatoes with the butter, warmed milk and sour cream.
• Season with garlic powder, salt and black pepper and mash until smooth and creamy.

Thicken the gravy and serve

• Whisk the flour with a little braising liquid, then stir it back into the pot.
• Simmer until the gravy thickens.
• Slice or shred the pot roast and serve over the garlic mashed potatoes with the vegetables and gravy.