Step 1: Sear the Beef - Pat the chuck roast dry and season with salt and black pepper. Heat a large pot over medium-high heat, add olive oil, and sear the roast for 4-5 minutes on each side until browned.

Step 2: Build Flavor - In the same pot, sauté sliced onions for 4-5 minutes until soft, then add minced garlic and tomato paste, cooking for another minute. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot.

Step 3: Slow Cook the Roast - Return the seared beef to the pot, add thyme, rosemary, and bay leaf. Cover and simmer at 300°F (150°C) for 3-4 hours on stovetop or 8 hours on low in a slow cooker.

Step 4: Shred & Make Gravy - Once tender, remove the roast, shred it, and return it to the pot. Simmer uncovered for another 10 minutes to thicken the gravy.

Step 5: Prepare Mashed Potatoes - Boil salted water, add peeled Yukon Gold potatoes, and cook for 15-20 minutes until tender. Drain, mash with butter and warm milk, season with salt and pepper.

Step 6: Sauté Green Beans - In a skillet, melt butter over medium heat, add green beans, and sauté for 5-6 minutes until tender-crisp.

Step 7: Serve the Feast - Plate mashed potatoes, top with shredded beef and gravy, add sautéed green beans, and serve with buttery rolls.