# Components:
→ Pot Roast
01 - 3 lb 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 (if needed)
10 - 2 tbsp tomato paste
11 - 1 tbsp gluten-free Worcestershire sauce (if needed)
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
→ Mashed Potatoes
15 - 2 lb Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tbsp unsalted butter
17 - ½ cup whole milk (plus additional as needed)
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Preparation Steps:
01 - Pat the beef chuck roast dry and season all sides 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, about 3 to 4 minutes per side. Transfer to the slow cooker.
03 - Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves in a bowl; pour over the roast and vegetables.
05 - Cover and cook on low for 8 hours, or until the beef is fork-tender.
06 - About 40 minutes before serving, place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 to 20 minutes. Drain well.
07 - Return the drained potatoes to the pot. Add butter and whole milk, then mash until smooth and creamy. Season with salt and black pepper to taste, adding more milk if necessary for desired consistency.
08 - Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves, then shred or slice the beef.
09 - Serve the pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
