# 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
18 - 1 tsp salt
19 - ½ tsp black pepper
→ Garnish
20 - Chopped fresh parsley (optional)
# 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. Brown the roast on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast in the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
05 - Cover and cook on low for 8 hours, or until the beef is tender enough to shred with a fork.
06 - About 40 minutes before serving, place potatoes in a large pot with cold water and 1 tsp salt. Bring to a boil, reduce heat, and simmer for 15-20 minutes until tender. Drain, return potatoes to pot, add butter and milk, then mash until smooth. Season to taste with salt and pepper, adding more milk if needed.
07 - Remove the roast from the slow cooker and discard bay leaves. Let rest for 5 minutes, then shred or slice the beef.
08 - Plate the shredded beef with cooked vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
