# Components:
→ Pot Roast
01 - 3 lbs beef chuck roast
02 - 1 tablespoon kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons 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 beef broth (gluten-free if needed)
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
→ Mashed Potatoes
15 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk, plus more as needed
18 - 1 teaspoon salt
19 - ½ teaspoon 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. Brown the roast on all sides, approximately 3 to 4 minutes per side. Transfer to the slow cooker.
03 - Place onion slices, minced garlic, carrots, and celery around the roast in the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the roast and vegetables.
05 - Cover and cook on low setting for 8 hours, until the beef is tender and easily pierced with a fork.
06 - About 40 minutes before serving, place peeled potato chunks in a large pot and cover with cold water; add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes or until potatoes are very tender. Drain thoroughly.
07 - Return drained potatoes to the pot. Add butter and milk, mashing until smooth and creamy. Season with salt and pepper to taste; add additional milk to achieve desired consistency.
08 - Remove the roast from the slow cooker and let it rest for 5 minutes. Discard bay leaves. Slice or shred the beef as preferred.
09 - Plate the roast and vegetables atop a bed of mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
