# Components:
→ 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
→ Garnish
20 - Chopped fresh parsley (optional)
# Directions:
01 - Pat beef chuck roast dry with paper towels. Generously season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high. Sear beef on all sides until deeply browned, about 3 to 4 minutes per side. Transfer browned beef to the slow cooker.
03 - Scatter onion, minced garlic, carrots, and celery evenly around beef in the slow cooker.
04 - In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour mixture evenly over beef and vegetables.
05 - Cover. Set slow cooker to low and cook for 8 hours until beef is tender and shreds easily with a fork.
06 - 40 minutes before serving, place potatoes in a large pot. Cover with cold water; add salt. Bring to a boil, reduce heat, and simmer 15–20 minutes until very tender. Drain thoroughly and return potatoes to pot.
07 - Add butter and milk to potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste. Add more milk for creamier consistency if needed.
08 - Carefully remove beef from the slow cooker. Let rest for 5 minutes. Discard bay leaves. Shred or slice beef to desired thickness.
09 - Serve shredded beef and slow-cooked vegetables atop a bed of mashed potatoes. Spoon pan juices over and garnish with chopped fresh parsley if desired.
