# What You'll Need:
→ Pot Roast
01 - 3 lbs beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp ground 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 - 1/2 cup whole milk (plus more as needed)
18 - 1 tsp salt
19 - 1/2 tsp ground black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Steps to Follow:
01 - Pat beef chuck roast dry and evenly coat with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high. Brown roast on all sides, approximately 3–4 minutes per side. Transfer beef to slow cooker.
03 - Arrange onion, garlic, carrots, and celery around beef in slow cooker.
04 - In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour mixture over beef and vegetables.
05 - Cover and cook on low for 8 hours until beef is fork-tender.
06 - About 40 minutes before serving, add potatoes to a large pot and cover with cold water. Include 1 tsp salt. Bring to boil, reduce heat, and simmer until potatoes are very tender, about 15–20 minutes.
07 - Drain potatoes and return to pot. Add unsalted butter and whole milk. Mash until smooth and creamy. Season with salt and black pepper to taste. If desired, add extra milk for preferred consistency.
08 - Remove beef from slow cooker, discard bay leaves. Allow meat to rest for 5 minutes before shredding or slicing.
09 - Serve spoonfuls of pot roast and vegetables over mashed potatoes. Spoon pan juices on top and garnish with fresh parsley if desired.
