# 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 - 1/2 cup whole milk, plus more as needed
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Method:
01 - Pat beef chuck roast dry. Season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until evenly browned, about 3 to 4 minutes per side. Transfer into the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the beef in the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves in a bowl. Pour over the beef and vegetables.
05 - Cover and cook on low heat for 8 hours, until the beef is fork-tender.
06 - Thirty to forty minutes before serving, place potato chunks in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 15 to 20 minutes.
07 - Drain potatoes thoroughly and return to the warm pot. Add unsalted butter and whole milk; mash until smooth and creamy. Season with additional salt and black pepper as needed. If a softer consistency is desired, incorporate more milk.
08 - Remove cooked beef from the slow cooker. Discard bay leaves. Allow roast to rest for 5 minutes, then slice or shred against the grain.
09 - Spoon mashed potatoes onto serving plates. Top with pot roast and vegetables. Drizzle with slow cooker juices and garnish with fresh parsley, if desired.
