Homemade Pot Roast and Mashed Potatoes

Preheat oven to 350°F. Season your chuck roast generously with salt and pepper. In a large oven-safe pot, over medium-high heat, sear your chuck roast in some oil until browned on both sides. Once browned, remove from pot. Add your vegetables (carrots, onion, celery) and a splash of chicken stock to deglaze the pan. Then add your chuck roast back to the pan and add garlic, rosemary, thyme, and bay leaf. Cover 1/2 way with chicken stock and add 1 tablespoon of vinegar. Bring to a boil, partially cover the pot, and place it into the oven. Cook for 3-4 hours. 

For the mashed potatoes, cover your cubed potatoes (Yukon gold and Russet) with water and bring to a boil. Then cook until fork tender. Drain the potatoes and add 1 stick of butter, 1/2 cup milk, and salt and pepper to taste. Mash until smooth. 

Serve the mashed potatoes with the pot roast, braised vegetables, and top with the cooking liquid.