# 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. Sear the roast on all sides for 3 to 4 minutes per side until well browned. Transfer the roast to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrot pieces, and celery pieces 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 evenly over the roast and vegetables.
05 - Cover and cook on low heat in the slow cooker for 8 hours, or until the beef becomes tender and easily shredded with a fork.
06 - Approximately 40 minutes before serving, place peeled potato chunks in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until potatoes are very tender. Drain thoroughly, return potatoes to the pot, add unsalted butter and whole milk, then mash until smooth and creamy. Season with salt and black pepper to taste, adding more milk for desired consistency if necessary.
07 - Remove the roast from the slow cooker and discard bay leaves. Let the meat rest for 5 minutes, then shred or slice as preferred. Serve the pot roast and vegetables atop a bed of mashed potatoes, drizzle with pan juices, and garnish with chopped fresh parsley if desired.
