# What You'll Need:
→ 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 beef broth (use gluten-free if needed)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce (gluten-free if needed)
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 (120 ml), plus more as needed
18 - 1 tsp salt
19 - ½ tsp 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. Transfer the seared roast to the slow cooker.
03 - Arrange the sliced onion, minced garlic, carrots, and celery around the roast inside the slow cooker.
04 - Mix beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves in a bowl. Pour the mixture evenly over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours, or until the beef is fork-tender.
06 - About 40 minutes before serving, place the peeled and chunked potatoes in a large pot. Cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer until very tender, approximately 15 to 20 minutes. Drain well.
07 - Return drained potatoes to the pot. Add unsalted butter and whole milk. Mash until smooth and creamy. Season with salt and black pepper to taste. Add additional milk if necessary for desired consistency.
08 - Remove the roast from the slow cooker and let rest for 5 minutes. Discard the bay leaves, then shred or slice the beef as preferred.
09 - Serve the pot roast and cooked vegetables atop a bed of mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
