# The Ingredients You'll Need:
→ Pot Roast
01 - 3 pounds beef chuck roast
02 - 1 tablespoon kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons 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 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
→ Mashed Potatoes
15 - 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - 1/2 cup whole milk
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Step-by-Step Instructions:
01 - Pat chuck roast dry and season all surfaces evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet set over medium-high. Sear roast on all sides until a deep brown crust forms, approximately 3 to 4 minutes per side. Transfer seared beef to slow cooker.
03 - Arrange sliced onion, minced garlic, carrots and celery around the roast inside the slow cooker.
04 - In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves until well combined. Pour mixture evenly over beef and vegetables.
05 - Cover slow cooker and cook on low heat for 8 hours, until beef is fork-tender and vegetables are soft.
06 - About 40 minutes before serving, place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, reduce heat and simmer 15 to 20 minutes until potatoes are very tender. Drain well and return potatoes to the pot.
07 - Add unsalted butter and whole milk to cooked potatoes. Mash until smooth and creamy using a potato masher or ricer. Season with salt and black pepper; add more milk if needed to achieve desired consistency.
08 - Remove roast from slow cooker and allow it to rest for 5 minutes. Discard bay leaves, then slice or shred beef as preferred.
09 - Spoon creamy mashed potatoes onto plates. Top with pot roast and vegetables. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
