# What You'll Need:
→ 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 chunked
16 - 4 tbsp unsalted butter
17 - ½ cup whole milk, plus additional as needed
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Garnish
20 - Chopped fresh parsley (optional)
# Cooking Steps:
01 - Pat the 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 on all sides until browned, approximately 3 to 4 minutes per side, then 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 the mixture over the roast and vegetables.
05 - Cover and cook on low for 8 hours or until the beef becomes fork-tender.
06 - About 40 minutes before serving, place peeled, chunked potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer until tender, approximately 15 to 20 minutes.
07 - Drain potatoes thoroughly and return to the pot. Add butter and whole milk, then mash until smooth and creamy. Season with salt and black pepper to taste, adding more milk if desired for consistency.
08 - Remove the roast from the slow cooker and allow to rest for 5 minutes. Discard bay leaves, then shred or slice the beef.
09 - Plate the roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
