# 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 additional as needed
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Method:
01 - Pat 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 for 3 to 4 minutes on each side until browned. Transfer to the slow cooker.
03 - Arrange sliced onion, 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 over the roast and vegetables.
05 - Cover and cook on low for 8 hours until the beef is tender enough to shred with a fork.
06 - About 40 minutes before serving, place peeled potato chunks in a large pot with cold water and 1 teaspoon salt. Bring to a boil, reduce heat, and simmer until tender, approximately 15 to 20 minutes.
07 - Drain potatoes well and return to pot. Add unsalted butter and whole milk, mashing until smooth and creamy. Adjust seasoning with salt and black pepper. Add more milk as needed to reach desired consistency.
08 - Remove the roast from the slow cooker and discard bay leaves. Let rest for 5 minutes, then shred or slice the beef.
09 - Place mashed potatoes on plates, top with pot roast and cooked vegetables. Drizzle with pan juices and garnish with chopped fresh parsley as desired.
