# What you 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 (use gluten-free if required)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce (use gluten-free if required)
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 (adding more if needed)
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Steps to follow:
01 - Pat the chuck roast dry and season evenly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat, then sear the beef on all sides until deeply browned, about 3 to 4 minutes per side. Transfer to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast in the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves in a bowl, then pour evenly over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours, until the meat is fork-tender.
06 - Approximately 40 minutes before serving, place peeled potatoes in a large pot with cold water and 1 tsp salt. Bring to a boil, then reduce heat and simmer until tender, 15 to 20 minutes.
07 - Drain potatoes thoroughly and return them to the pot. Add butter and milk, then mash until creamy and smooth. Season with salt and black pepper to taste, adding more milk if necessary for desired consistency.
08 - Remove roast from the slow cooker and let rest for 5 minutes. Discard bay leaves, then shred or slice the beef.
09 - Plate the mashed potatoes and top with pot roast and cooked vegetables. Drizzle with pan juices and garnish with chopped parsley if desired.
