# What you'll need:
→ Pot Roast
01 - 3 lbs beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp ground 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 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 lbs 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 ground black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Method:
01 - Pat the beef chuck roast dry and season all sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, approximately 3 to 4 minutes per side, then transfer it to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast inside the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, 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 with a fork.
06 - About 40 minutes before serving, place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain well.
07 - Return drained potatoes to the pot; add butter and milk. Mash until smooth and creamy, seasoning with salt and black pepper to taste. Add additional milk if necessary to achieve desired consistency.
08 - Remove roast from slow cooker; discard bay leaves and let beef rest for 5 minutes. Shred or slice the meat as preferred.
09 - Plate mashed potatoes, top with pot roast and vegetables, drizzle pan juices over, and garnish with chopped fresh parsley if desired.
