Begin by prepping your ingredients. Peel the Yukon Gold potatoes and chop them into even chunks. This ensures they cook uniformly.  Chop the carrots and slice the onion for the braise. Do not rush this stage; a little preparation helps the dish come together seamlessly.

In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Season your beef roast with salt and pepper.  Once the oil shimmers, add the roast and sear it on all sides until it’s a rich brown color. This step seals in the juices and builds the base flavor.

Pour in the cognac or brandy, scraping up any browned bits on the bottom of the pot. These bits are packed with flavor.  Let it simmer for a few moments to reduce slightly. Then, add your tomato concentrate and flour, stirring well to combine.

Add the red wine and beef stock. The concoction should come together beautifully, smelling heavenly. Toss in the bay leaves, thyme, and the black peppercorns. Return the seared roast to the pot, nestling it into the liquid.

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 3 hours, or until the meat is fork-tender. The longer it cooks, the better!

While the roast simmers, boil the potatoes in salted water. Once tender, drain and return to the pot. Add the butter, milk (or cream cheese), and garlic powder. Mash until smooth, seasoning with flaky sea salt to taste.

Once the pot roast is done, remove it from the pot and let it rest for a few minutes. Slice and serve with a generous portion of mash, spooning the rich sauce over everything. Garnish with fresh parsley for a pop of color.