# List of ingredients:
→ 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
→ Optional Garnish
20 - Chopped fresh parsley
# How to make it:
01 - Pat beef chuck roast dry and evenly season all sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat, sear roast on all sides until browned, about 3 to 4 minutes per side. Transfer to 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 evenly over the roast and vegetables.
05 - Cover slow cooker and cook on low setting for 8 hours until beef is fork-tender.
06 - About 40 minutes before serving, place peeled potato chunks in a large pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer until very tender, about 15 to 20 minutes. Drain well.
07 - Return drained potatoes to pot; add unsalted butter and whole milk, mash until smooth and creamy. Season to taste with salt and black pepper. Add more milk as needed for desired consistency.
08 - Remove roast from slow cooker and let rest 5 minutes. Discard bay leaves. Shred or slice meat.
09 - Serve pot roast and vegetables atop mashed potatoes, drizzle with pan juices, and garnish with chopped fresh parsley if desired.
