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Instructions:

1. Prepare the Beef Roast:

  1. Preheat Oven: Preheat your oven to 325°F (165°C).
  2. Season the Roast: Rub the beef roast with olive oil, salt, pepper, garlic powder, onion powder, and dried thyme.
  3. Sear the Roast: Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
  4. Sauté Vegetables: In the same pot, add a bit more oil if needed and sauté the onions and garlic until softened, about 3-4 minutes.
  5. Deglaze the Pot: Add the tomato paste and cook for 1-2 minutes, then pour in the red wine (or additional beef broth) to deglaze the pot, scraping up any browned bits from the bottom.
  6. Add Broth and Vegetables: Stir in the beef broth, then add the carrots and potatoes. Return the roast to the pot.
  7. Roast: Cover and place in the oven. Roast for about 3-4 hours, or until the beef is tender and easily shreds with a fork. Baste occasionally with the pan juices.

2. Prepare the Mashed Potatoes:

  1. Cook Potatoes: In a large pot, cover the cubed potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes.
  2. Mash Potatoes: Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper. Mash until smooth. For extra creaminess, stir in sour cream or cream cheese if desired.

3. Prepare the Green Beans:

  1. Blanch Green Beans: In a pot of boiling salted water, blanch the green beans for 3-4 minutes until tender-crisp. Drain and set aside.
  2. Sauté Green Beans: In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Add the green beans and cook for another 2-3 minutes. Season with salt and pepper.

4. Prepare the Corn:

  1. Cook Corn: In a skillet, melt the butter over medium heat. Add the frozen corn and cook, stirring occasionally, until heated through. Season with salt and pepper.

5. Make the Gravy:

  1. Prepare a Roux: In a small bowl, mix the flour with a bit of beef broth to make a slurry.
  2. Thicken Gravy: After removing the roast from the pot, place the pot over medium heat on the stovetop. Stir in the flour mixture and cook, stirring constantly, until the gravy thickens. Add more beef broth if needed to reach your desired consistency.

6. Serve:

  1. Slice the Roast: Slice the beef roast against the grain and serve with mashed potatoes, green beans, corn, and a generous pour of gravy.
  2. Garnish: Garnish with fresh parsley if desired for a pop of color.

Enjoy your delicious, comforting meal!