# 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 cut into chunks
16 - 4 tbsp unsalted butter
17 - 1/2 cup whole milk, plus more as needed
18 - 1 tsp salt
19 - 1/2 tsp black pepper
→ Garnish (optional)
20 - Chopped fresh parsley
# Directions:
01 - Pat beef chuck roast dry and sprinkle all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high. Sear beef on all sides until evenly browned, about 3 to 4 minutes per side. Transfer to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery evenly around the roast in the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves. Pour mixture over beef and vegetables.
05 - Cover and cook on low heat for 8 hours, until beef is fork-tender.
06 - 40 minutes before serving, place potatoes in a large pot and cover with cold water. Add 1 tsp salt, bring to a boil, reduce heat, and simmer until very tender (15 to 20 minutes). Drain well, return to pot, add unsalted butter and whole milk, then mash until smooth and creamy. Season with salt and black pepper; add more milk if needed.
07 - Remove roast from slow cooker and allow to rest for 5 minutes. Discard bay leaves. Shred or slice beef as desired.
08 - Serve shredded beef and vegetables over mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
