# What You 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 (120 ml), plus more as needed
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# How To Make It:
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. Brown the roast on all sides, about 3 to 4 minutes per side, then transfer it to the slow cooker.
03 - Arrange 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 the mixture evenly over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours, or until the beef becomes tender enough to shred easily with a fork.
06 - About 40 minutes before serving, place peeled potato chunks in a large pot with cold water and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, approximately 15 to 20 minutes.
07 - Drain potatoes thoroughly and return them to the pot. Add unsalted butter and whole milk, mashing until smooth and creamy. Season with salt and black pepper to taste, adding more milk if necessary to achieve desired consistency.
08 - Remove roast from the slow cooker and let rest for 5 minutes. Discard bay leaves, then shred or slice the beef as preferred.
09 - Arrange pot roast and vegetables atop the mashed potatoes. Drizzle with pan juices and garnish with fresh chopped parsley if desired.
