# Components:
→ Pot Roast
01 - 3 lb 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 garlic cloves, 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 tbsp tomato paste
11 - 1 tbsp gluten-free Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
→ Mashed Potatoes
15 - 2 lb Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tbsp unsalted butter
17 - ½ cup whole milk
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Garnish (optional)
20 - Chopped fresh parsley
# Method steps:
01 - Pat beef chuck roast dry and season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and sear roast on all sides until 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 - Whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves in a bowl, then pour over roast and vegetables.
05 - Cover and cook on low heat for 8 hours or until beef is fork-tender.
06 - About 40 minutes before serving, place potatoes in a large pot with cold water and 1 tsp salt. Bring to a boil, reduce heat, and simmer until tender, 15 to 20 minutes. Drain well.
07 - Return potatoes to pot; add butter and milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. Add more milk if necessary for desired consistency.
08 - Remove roast from slow cooker and discard bay leaves. Let rest for 5 minutes, then shred or slice beef.
09 - Plate the mashed potatoes, top with sliced beef and vegetables, drizzle with pan juices, and garnish with fresh parsley if desired.
