# 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 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
# Method Steps:
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 and sear roast on all sides until browned, approximately 3 to 4 minutes per side. Transfer seared roast to slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast in the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves in a bowl, then pour evenly over roast and vegetables.
05 - Cover slow cooker and cook on low heat for 8 hours, or until roast is fork-tender.
06 - About 40 minutes before serving, place potatoes in a large pot, cover with cold water, add 1 tsp salt; bring to a boil, reduce heat, and simmer until tender, approximately 15–20 minutes. Drain thoroughly.
07 - Return drained potatoes to the pot, add unsalted butter and whole milk, then mash until smooth and creamy. Adjust seasoning with salt and black pepper; add additional milk to achieve desired consistency.
08 - Remove roast from slow cooker, discard bay leaves, and let rest for 5 minutes. Shred or slice beef as preferred.
09 - Serve sliced pot roast and vegetables atop a bed of mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
