Tender Pot Roast, Mashed Potatoes

Instructions:

1. Pat the beef roast dry with paper towels and season all sides generously with 1 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp vegetable oil in a 6-quart Dutch oven over medium-high heat; sear the roast for 5–7 minutes per side until a dark golden crust forms, then remove and set aside on a plate.
3. In the same pot, add 1 quartered yellow onion and 4 smashed garlic cloves, sautéing for 3 minutes until fragrant.
4. Deglaze the pot by pouring in 1/2 cup grape juice, scraping the bottom with a wooden spoon to release the browned bits.
5. Pour in 2 cups low-sodium beef broth and stir in 2 sprigs fresh thyme and 1 sprig fresh rosemary.
6. Nestle the roast back into the liquid, cover with a tight-fitting lid, and transfer to a 300°F (150°C) oven for 2.5 to 3 hours.
7. Add 4 large carrots (cut into 2-inch chunks) to the pot during the final 60 minutes of cooking; continue cooking until the beef is fork-tender and reaches an internal temperature of 195°F-205°F (90°C-96°C).
8. While the meat is in its final hour, place 3 lbs cubed Russet potatoes in a large pot of salted water, bring to a boil, and simmer for 15–20 minutes until fork-tender.
9. Drain the potatoes thoroughly and return them to the hot pot over low heat for 1 minute to steam off excess moisture.
10. Mash the potatoes using a ricer or masher, then fold in 1/2 cup unsalted butter, 1 cup whole milk, 1/2 tsp garlic powder, and 1 tsp salt until creamy.
11. Remove the roast and carrots to a serving platter.
12. Strain the braising liquid into a small saucepan and simmer over medium heat for 10 minutes to reduce and thicken into a glossy gravy.