# 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
# How To Make It:
01 - Pat the beef chuck roast dry and season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and brown the roast on all sides, about 3 to 4 minutes per side. Transfer the roast to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery around the roast inside 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 evenly over the meat and vegetables.
05 - Cover and cook on low heat for 8 hours until the beef is fork-tender.
06 - About 40 minutes before serving, place potato chunks in a large pot with cold water and 1 teaspoon salt. Bring to a boil, then reduce heat to simmer until tender, approximately 15 to 20 minutes.
07 - Drain cooked potatoes thoroughly. Return to pot and add butter and milk. Mash until smooth and creamy. Adjust seasoning with salt and black pepper. Add additional milk if necessary to reach desired consistency.
08 - Remove roast from slow cooker and discard bay leaves. Let rest for 5 minutes, then shred or slice beef.
09 - Serve the pot roast and vegetables atop a bed of mashed potatoes. Drizzle with pan juices and garnish with chopped fresh parsley if desired.
