Pot Roast

This pot roast is by far one of my favorite meals. Jason and Meridith made this one night when we were at their house for dinner. I had never had pot roast served over mashed potatoes before, always had it with the potatoes cooked in with everything else. Only post roast I make now! :)

Ingredients:
2 lbs. beef cubes
1 medium onion, chopped
4 carrots, peeled and cut into 1-inch pieces
1 rib celery, cut into 1 inch pieces
12 oz can whole tomatoes, undrained
10.5 oz can beef broth (make sure to read ingredients to ensure gluten free)
1 tbsp. worcestershire sauce
1 tbsp parsley flakes
1 bay leaf
2.5 tsp salt
1/4 tsp pepper
2 tbsp. quick-cooking tapioca

Instructions:
Toss all ingredients into slow cooker, mix well. Cook on low for 8-9 hours or on high for 4-5. Pull meat out of the slow cooker and shred with two forks. Add back to the slow cooker and put on warm until you are ready to serve. 

You can also cook this in an instant pot. Toss everything into your instant pot. Set to 20 minutes, natural release for 15. Release, shred the meat and add back to the pot until you are ready to serve.
Serve over mashed potatoes. I make my mashed potatoes with coconut milk, vegan butter, salt and garlic powder, all to taste. A nice crusty gluten free garlic bread is nice with this meal. Yum!