salt & pepper
1 cup of red wine
2 cups of beef broth
1 yellow onion
3 carrots, sliced
1 cup of mushrooms, halved
2 pounds of red potatoes
4 tablespoons of butter (1/2 stick)
1/4 cup of sour cream
2 tablespoons of flour
Pat the chuck roast with a paper towel, then coat it in salt & pepper. Heat a large Dutch oven over high heat for 1 minute. Sear each side of the chuck roast for 2-3 minutes, browning it on each side. When all sides are browned, add red wine and beef broth to the pan with the beef. Quarter the onion, then put it in the pot with the beef, wine and stock.
Roast covered in a 250 degree oven for 5-6 hours, until the beef pulls apart easily. Add the mushrooms and carrots into the pot, then roast for 30 more minutes.
Cut the potatoes in quarters and put them in a large pot filled with water. Boil the potatoes until fork tender, about 10-15 minutes. Drain the potatoes, the pour them into a mixer fitted with the paddle attachment. Add butter and sour cream. Turn the mixer on low, and continue stirring until the potatoes mash up. Salt and pepper to taste. If you need to keep them warm, place them in an oven safe dish covered with foil and keep at 250 degrees until you are ready to serve.
Remove the roast from the oven. Remove the meat from the pan and set it aside, cover with foil. Place the Dutch oven with the onions, carrots, mushrooms, wine and drippings on the stove over medium heat. Whisk in the flour until smooth. You may need to add more flour if you'd like a thicker gravy. Heat for 3-5 minutes until it thickens and is bubbly.
Add roast back into the gravy and vegetables. Serve with warm mashed potatoes.