Preheat the oven to 300 degrees F. Sprinkle the roast generously with the kosher salt and cracked pepper. Heat a Dutch oven or roasting pan with a like over medium-high heat for 3 minutes. Add the oil and swirl it around the pan. Brown the meat on all sides, 5 to 8 minutes. If the meat starts to smoke, lower the heat. Transfer the meat to a platter.

Over medium heat combine the onion, carrot, and celery in the Dutch oven and cook, stirring occasionally, until they begin to brown slightly. Add the garlic and sugar, and cook for 30 seconds. Add the chicken stock and thyme, and with a wooden spoon, loosen the browned bits of meat that have collected on the bottom and sides of the pot.

Return the roast to the pot, cover, and bring the liquid to a slow simmer over medium heat. Place the pot in the oven and cook for 4 hours, turning after 2 hours.

Transfer the roast to a carving board and place some aluminum foil over the top to keep it warm.

Strain the vegetables and broth, discarding the vegetables. Let the remaining broth settle for 5 minutes; then skim off as much oil as you can. Boil the skimmed broth over high heat, and reduce to about 1 1/2 cups. Add the red wine and continue to boil, again reducing to 1 1/2 cups.

Pull the meat apart into pieces and shreds. Place it back in the pot with broth, and stir to distribute evenly.

Place the potatoes in a large saucepan and fill with chicken stock, making sure the stock covers the potatoes by 2 inches. (If you've run out of chicken stock, you can use water.) Bring to a gentle boil, and cook for 45 minutes, or until the potatoes are soft enough to fun a knife through the center. Drain the potatoes and pat dry.

With a wine bottle or olive oil bottle, gently smash the potatoes to flatten them slightly and break open the skins. Heat a skillet (preferably cast iron) for 5 minutes. Add the oil and let heat for 30 seconds. Add the smashed potatoes and fry for about 4 minute or until the bottoms become crusty. Gently turn over, add sprig of the snipped thyme and fry for 4 minute. Turn off the heat, add butter and sprinkle with kosher salt and pepper or truffle salt. Top with remaining thyme leaves and serve immediately.

The roast beef recipe was awesome and we will definitely be making this dish again! I made it with my favorite red wine.

I actually had too many potatoes and I made them in batches, I didn't add the butter until I transferred it into another pan. I also only added the snipped thyme at the end. It's a surprisingly easy way to make potatoes and it's full of flavor!