Pot roast with loaded smashed potatoes

Season the roast generously on top, bottom and sides, about 20 grams of salt per side, and rest at least 20 minutes.

Rough chop the shallots into one to two inch pieces, cut the celery into short pieces and the carrots into obliques, crush the garlic.

Set a heavy bottom pot over medium high heat and preheat the oven to 275F.

Pat the roast thoroughly dry on both sides with paper towel.

Drizzle high smoke point oil into the hot Dutch oven, add the roast and press it into the pot.

Sear undisturbed five to six minutes, rotating once, then flip and sear the second side five to six minutes; move the roast to a plate.

Melt the butter in the pot, add shallots, carrots, celery, garlic and a strong pinch of salt and cook until softened and aromatic.

Add the tomato paste and saute about two minutes until it goes from red to rusty and glazes the bottom of the pot.

Stir in the flour and fry it off.

Add the red wine and worch and scrape the fond up for 30 seconds to a minute until the flour thickens the wine.

Stir in the beef base and the beef stock and bring to a simmer.

Settle the seared roast on the bottom of the pot, pushing the vegetables aside, and add the bay leaves and thyme.

Cook in a 275F oven with the lid slightly ajar for roughly four to five hours.

Bring the internal temperature to 190 to 195F, then hold it there, cooking lid ajar another two to three hours, to melt collagen into gelatin.

Peel six large russet potatoes, wrap each in a single layer of foil and slow roast on a sheet tray alongside the roast for about two hours.

Taste the sauce for salt before calling the roast done.

Rest the beef about 30 minutes so it reabsorbs liquid.

Move the roasted potatoes to a high-sided saucepan, add salt, a stick of butter and a dollop of sour cream and smash together.

Tear a chunk of beef onto the potatoes, add the vegetables and spoon the sauce over.