# 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 (gluten-free if required)
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 chopped
16 - 4 tbsp unsalted butter
17 - ½ cup whole milk (120 ml), plus additional 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 and sear the roast on all sides until deeply browned, about 3 to 4 minutes per side. Transfer the seared roast to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast within the slow cooker.
04 - In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour the mixture evenly over the roast and vegetables.
05 - Cover the slow cooker and cook on low setting for 8 hours, until the beef is fork-tender.
06 - Approximately 40 minutes before the beef finishes, place peeled and chopped potatoes in a large pot. Cover with cold water, add 1 tsp salt, bring to a boil, then reduce heat and simmer until very tender, about 15 to 20 minutes.
07 - Drain potatoes thoroughly and return them to the pot. Add butter and whole milk, mashing until smooth and creamy. Season with salt and black pepper to taste. Adjust milk quantity for preferred consistency.
08 - Remove the roast from the slow cooker and let it rest for 5 minutes. Discard bay leaves, then shred or slice the beef as preferred.
09 - Plate the vegetables and sliced beef atop a bed of mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
