# What you'll need:
→ 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 (plus more as necessary)
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Method:
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 well browned, approximately 3 to 4 minutes per side. Transfer to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast within the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves in a bowl. Pour this mixture over the roast and vegetables.
05 - Cover the slow cooker and cook on low heat for 8 hours, or until the beef is tender enough to shred with a fork.
06 - About 40 minutes prior to serving, place potato chunks in a large pot covered with cold water and add 1 tsp salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are very tender, approximately 15 to 20 minutes.
07 - Drain potatoes thoroughly and return them to the pot. Add unsalted butter and whole milk. Mash until smooth and creamy. Adjust seasoning with salt and black pepper, adding more milk if needed for desired consistency.
08 - Remove the roast from the slow cooker and allow it to rest for 5 minutes. Discard bay leaves, then shred or slice the beef as preferred.
09 - Serve the beef and cooked vegetables on a bed of mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
