# Components:
→ 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 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 chunked
16 - 4 tbsp unsalted butter
17 - ½ cup whole milk
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Method:
01 - Pat the chuck roast dry and evenly season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3 to 4 minutes per side. Transfer to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast within the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture evenly over the roast and vegetables.
05 - Cover and cook on low for 8 hours or until the beef becomes tender enough to shred easily with a fork.
06 - About 40 minutes before serving, place peeled potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce to simmer until the potatoes are very tender, about 15 to 20 minutes. Drain well.
07 - Return potatoes to the pot. Incorporate butter and milk, mashing until smooth and creamy. Season to taste with salt and black pepper, adding more milk if necessary for desired consistency.
08 - Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Slice or shred the beef as preferred.
09 - Plate the sliced beef and vegetables atop the mashed potatoes. Drizzle with cooking juices and garnish with chopped fresh parsley if desired.
