# Components:
→ Pot Roast
01 - 3 lbs beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp black pepper
04 - 2 tbsp olive oil
05 - 1 large onion, sliced
06 - 4 cloves garlic, minced
07 - 4 large carrots, peeled and cut into 2-inch pieces
08 - 3 celery stalks, cut into 2-inch pieces
09 - 2 cups gluten-free beef broth
10 - 2 tbsp tomato paste
11 - 1 tbsp gluten-free Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
→ Mashed Potatoes
15 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tbsp unsalted butter
17 - ½ cup whole milk
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Directions:
01 - Pat the beef chuck roast dry and season all sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, approximately 3 to 4 minutes per side. Transfer the roast to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast inside the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture evenly over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours, or until the beef becomes fork-tender.
06 - About 40 minutes before serving, place peeled and chunked potatoes into a large pot. Cover with cold water, add 1 teaspoon of salt, bring to a boil, then reduce heat and simmer until potatoes are very tender, approximately 15 to 20 minutes.
07 - Drain the potatoes thoroughly and return to the pot. Add unsalted butter and whole milk, mashing until smooth and creamy. Season with salt and black pepper to taste; add more milk as necessary to reach desired consistency.
08 - Remove the roast from the slow cooker and allow to rest for 5 minutes. Discard bay leaves. Shred or slice the beef as preferred.
09 - Serve the pot roast and cooked vegetables atop the mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
