# Ingredient List:
→ 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 (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 (plus more as needed)
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Step-by-Step Instructions:
01 - Pat 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 to 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 mixture evenly over the roast and vegetables.
05 - Cover and cook on low heat setting for 8 hours or until the beef is tender enough to shred easily with a fork.
06 - Approximately 40 minutes before serving, place potato chunks in a large pot. Cover with cold water and add 1 tsp salt. Bring to a boil, reduce heat to simmer, and cook until potatoes are very tender, about 15 to 20 minutes. Drain thoroughly.
07 - Return drained potatoes to pot. Add unsalted butter and whole milk, mashing until smooth and creamy. Adjust salt and pepper to taste. Add additional milk if a softer consistency is desired.
08 - Remove roast from slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef into serving portions.
09 - Plate mashed potatoes, top with pot roast and vegetables, drizzle with cooking juices, and garnish with fresh parsley if desired.
