# Components:
→ Pot Roast
01 - 3 pounds 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 garlic cloves, 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 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - 1/2 cup whole milk, plus more as needed
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper
→ Garnish (optional)
20 - Chopped fresh parsley
# Directions:
01 - Pat chuck roast dry with paper towels and coat all sides evenly with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high and sear roast for 3 to 4 minutes per side until a deep brown crust develops. Transfer seared roast to the base of the slow cooker.
02 - Arrange sliced onion, minced garlic, carrot pieces, and celery around the beef in the slow cooker.
03 - In a medium bowl, whisk beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves together. Pour mixture over the beef and vegetables to evenly coat.
04 - Cover and cook on low setting for 8 hours or until beef is fork-tender and easily shreds.
05 - Place peeled potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, reduce to simmer, and cook until potatoes are very tender, 15 to 20 minutes. Drain thoroughly, return to pot, and mash with butter and milk until creamy. Adjust seasoning with salt and pepper and add more milk if required for smoothness.
06 - Transfer roast from slow cooker to cutting board and let rest for 5 minutes. Remove bay leaves. Shred or slice beef across the grain. Spoon mashed potatoes onto serving plates, top with beef and vegetables, drizzle with pan juices, and garnish with chopped fresh parsley.
