Step 1: Prepare the Pot Roast. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-5 minutes per side. Remove the beef from the pot and set aside.
Step 3: Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and slightly browned. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Step 4: Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits. Add the fresh thyme sprigs and bay leaves.
Step 5: Return the seared beef to the pot. Bring the liquid to a simmer, then cover tightly and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 hours.
Step 6: After 2.5 hours, add the halved or quartered potatoes to the pot, nestling them around the beef. Cover and continue to cook for another 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
Step 7: While the roast finishes, prepare the Creamy Mac & Cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Step 8: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Step 9: Gradually whisk in the milk, Dijon mustard, and nutmeg. Cook, stirring constantly, until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
Step 10: Remove the pan from the heat. Stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Season with salt and pepper to taste.
Step 11: Add the cooked macaroni to the cheese sauce and stir to combine. Transfer the macaroni mixture to a 9x13 inch baking dish.
Step 12: If desired, sprinkle Panko breadcrumbs over the top for an extra crispy crust. Bake in the preheated oven alongside the pot roast for 25-30 minutes, or until bubbly and golden brown.
Step 13: Prepare the Fresh Greens Salad. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
Step 14: In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Step 15: Just before serving, drizzle the dressing over the salad and toss gently to coat.
Step 16: To serve, remove the pot roast from the oven and let it rest for 10-15 minutes before slicing or shredding. Serve generous portions of the tender pot roast, creamy mac & cheese, and fresh greens salad immediately. Enjoy your ultimate comfort feast!