# What you'll need:
→ 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 gluten-free beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon gluten-free Worcestershire sauce
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 chunked
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk
18 - 1 teaspoon salt
19 - ½ teaspoon black pepper
→ Garnish
20 - Chopped fresh parsley (optional)
# Directions:
01 - Pat beef 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 and sear roast on all sides until nicely browned, about 3 to 4 minutes per side. Transfer to slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery 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 evenly over roast and vegetables.
05 - Cover and cook on low setting for 8 hours, until beef becomes fork-tender.
06 - About 40 minutes before serving, place peeled potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, then reduce heat and simmer until tender, 15 to 20 minutes. Drain well.
07 - Return drained potatoes to pot, add butter and whole milk, and mash until smooth and creamy. Season with salt and black pepper to taste, adding more milk as needed for preferred consistency.
08 - Remove roast from slow cooker and discard bay leaves. Allow to rest for 5 minutes, then shred or slice beef.
09 - Plate mashed potatoes, top with pot roast and vegetables, drizzle with pan juices, and garnish with fresh parsley if desired.
