# 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 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
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Directions:
01 - Pat the beef chuck roast dry and evenly season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and brown the roast on all sides, about 3 to 4 minutes per side, then transfer it to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast inside the slow cooker.
04 - In a separate bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves; pour the mixture over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours until the beef is fork-tender.
06 - Approximately 40 minutes before serving, place peeled potato chunks in a large pot, cover with cold water, add salt, bring to a boil, reduce to a simmer, and cook until tender (15 to 20 minutes). Drain well.
07 - Return drained potatoes to the pot, add butter and milk, mash until smooth and creamy, then season with salt and black pepper. Add extra milk as needed to achieve desired consistency.
08 - Remove roast from the slow cooker, discard bay leaves, and let it rest for 5 minutes before shredding or slicing.
09 - Plate mashed potatoes and arrange pot roast and vegetables atop, drizzle with pan juices, and garnish with fresh parsley if preferred.
