# 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 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
# Directions:
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. Sear the roast on all sides until a deep brown crust forms, about 3 to 4 minutes per side. Transfer the roast to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery evenly around the roast within 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 over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours, or until the beef is fork-tender and easily shredded.
06 - About 40 minutes before serving, place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, approximately 15 to 20 minutes. Drain thoroughly and return potatoes to the pot. Incorporate butter and milk, then mash until smooth and creamy. Adjust seasoning with salt and pepper; add extra milk if a creamier consistency is desired.
07 - Remove the roast from the slow cooker and let it rest for 5 minutes. Discard bay leaves. Shred or slice the beef according to preference.
08 - Place a bed of mashed potatoes on each plate. Arrange shredded beef and cooked vegetables on top. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
