# 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 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 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 beef chuck roast dry. Season all sides 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 well browned, about 3 to 4 minutes per side. Transfer beef 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 mixture evenly over beef and vegetables.
05 - Cover and cook on low heat for 8 hours, until beef is fork-tender and vegetables are soft.
06 - About 40 minutes before serving, place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15 to 20 minutes.
07 - Drain potatoes thoroughly and return to the pot. Add unsalted butter and whole milk, then mash until creamy and smooth. Season with salt and black pepper. Add additional milk as needed to achieve desired texture.
08 - Remove roast from slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice beef as preferred.
09 - Distribute mashed potatoes onto serving plates. Arrange shredded beef and vegetables over the potatoes, drizzle with slow cooker pan juices, and garnish with chopped parsley.
