# 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 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
# How-To:
01 - Pat the beef chuck roast dry and season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3–4 minutes each, then transfer to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast in the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour evenly over the roast and vegetables.
05 - Cover and cook on low for 8 hours until the beef is fork-tender.
06 - About 40 minutes before serving, place potatoes in a large pot, cover with cold water and add 1 tsp salt. Bring to a boil, then reduce heat and simmer until tender, 15–20 minutes. Drain well.
07 - Return drained potatoes to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper, adding additional milk as needed for desired consistency.
08 - Remove the roast from the slow cooker and discard bay leaves. Let rest for 5 minutes, then shred or slice the meat. Serve roast and vegetables atop mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
