# 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 - ½ cup whole milk (plus additional as needed)
18 - 1 teaspoon salt
19 - ½ teaspoon black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Method:
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 until browned, about 3 to 4 minutes per side. Transfer the roast to the slow cooker.
03 - Place sliced onion, minced garlic, carrots, 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 over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours or until the beef is tender enough to shred easily.
06 - About 40 minutes before serving, place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are very tender. Drain thoroughly and return potatoes to the pot. Add unsalted butter and whole milk; mash until smooth and creamy. Season with salt and black pepper to taste, adding more milk if necessary for desired consistency.
07 - Remove the roast from the slow cooker and discard bay leaves. Let the beef rest for 5 minutes before slicing or shredding.
08 - Serve the sliced beef and vegetables atop the mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
