Tender beef chuck cooked slowly with carrots, celery, and herbs, paired with creamy mashed potatoes.
# 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 gluten-free beef broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon gluten-free Worcestershire sauce
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 - ½ cup whole milk
18 - 1 teaspoon salt
19 - ½ teaspoon black pepper
→ Optional Garnish
20 - Chopped fresh parsley
# Method:
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 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, combine gluten-free beef broth, tomato paste, gluten-free Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the roast and vegetables.
05 - Cover and cook on low for 8 hours or until the beef is fork-tender.
06 - About 40 minutes before serving, place peeled and chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15 to 20 minutes.
07 - Drain the potatoes well and return them to the pot. Add unsalted butter and whole milk; mash until smooth and creamy. Season with salt and black pepper to taste, adding more milk as needed to achieve desired consistency.
08 - Remove the roast from the slow cooker and let rest for 5 minutes. Discard the bay leaves. Shred or slice the beef as preferred.
09 - Plate the shredded beef and vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with freshly chopped parsley if desired.
