# 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 beef broth (gluten-free if needed)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce (gluten-free if needed)
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 needed
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 evenly browned, approximately 3 to 4 minutes per side. Transfer the roast to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrot pieces, and celery pieces around the roast inside the slow cooker.
04 - In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the roast and vegetables in the slow cooker.
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 chopped potatoes into a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until very tender, approximately 15 to 20 minutes. Drain thoroughly.
07 - Return drained potatoes to the pot. Add unsalted butter and whole milk, then mash until smooth and creamy. Season to taste with salt and black pepper. Add additional milk as needed to achieve 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 to preference.
09 - Serve the shredded beef and cooked vegetables over a bed of creamy mashed potatoes. Drizzle with pan juices from the slow cooker and garnish with chopped fresh parsley if desired.
