# Components:
→ Pot Roast
01 - 3 lbs 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 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 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 lbs 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
→ Optional Garnish
20 - Chopped fresh parsley
# Directions:
01 - Pat the beef chuck roast dry and coat all sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the roast thoroughly on every surface, approximately 3 to 4 minutes per side, then transfer the roast to the slow cooker.
03 - Distribute onion, minced garlic, carrots, and celery around the roast inside the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves in a bowl. Pour mixture over the roast and vegetables.
05 - Cover and cook on low setting for 8 hours until the beef is exceptionally tender and can be pulled apart with a fork.
06 - 40 minutes prior to serving, submerge potatoes in a large pot with cold water and 1 teaspoon salt. Bring to a boil, decrease heat, and simmer until potatoes are very tender, about 15 to 20 minutes.
07 - Drain potatoes thoroughly and return them to the pot. Add unsalted butter and whole milk, then mash until smooth and creamy. Season with salt and black pepper. Adjust milk to achieve preferred consistency.
08 - Remove beef from the slow cooker and let it rest for 5 minutes. Discard bay leaves. Shred or slice the beef as desired.
09 - Arrange portions of pot roast and vegetables over a bed of mashed potatoes. Spoon pan juices over the top. Garnish with fresh parsley if desired.
