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PdfPreheat your oven to 350°F (175°C).
Trim any large globs of fat from the chuck roast to reduce excess grease.
In a large Dutch oven, heat a thin layer of oil over medium heat and brown the meat on all sides.
Remove the meat and set it aside on a plate.
Add the sliced onion and chopped celery to the pot and sauté until softened.
Add tomato paste and flour, then deglaze with red wine.
Add crushed tomatoes, Worcestershire sauce, and garlic powder.
Return the roast to the pot, cover, and braise in the oven for 2-3 hours.
Bake whole potatoes until easily pierced with a fork, then make garlic mashed potatoes.
Add carrots to the pot and cook for another 45-60 minutes.
Stir in balsamic vinegar, rosemary, salt, and pepper to finish the roast.
Serve the pot roast with mashed potatoes and sauce.