# 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 gluten-free beef broth
10 - 2 tbsp tomato paste
11 - 1 tbsp gluten-free Worcestershire sauce
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 Guide:
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 brown the roast on all sides, about 3 to 4 minutes per side; then transfer it to the slow cooker.
03 - Distribute sliced onion, minced garlic, carrots, and celery around the roast inside the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves; pour over the roast and vegetables.
05 - Cover and cook on low for 8 hours until the beef is tender and easily shredded with a fork.
06 - Approximately 40 minutes before serving, place potato chunks in a large pot, cover with cold water, add salt, bring to a boil, reduce heat, and simmer until tender, about 15 to 20 minutes.
07 - Drain potatoes thoroughly, return to pot, add butter and milk, then mash until smooth and creamy; season with salt and black pepper to taste, adding more milk if necessary.
08 - Remove roast from the slow cooker and let rest for 5 minutes; discard bay leaves, then shred or slice the beef.
09 - Plate the beef and vegetables over mashed potatoes, drizzle with pan juices, and garnish with fresh parsley if desired.
