Slow Cooker Pot Roast with Truffle Mashed Potatoes

INGREDIENTS

• 3 Large Potatoes, Russet or Yukon
• 1¼ Teaspoons Garlic Powder
• 2/3 Cup Heavy Whipping Cream
• 2 Teaspoons Truffle Salt
• 4LBS Grass-Fed Beef Chuck Roast
• 2 Cups Beef Bone Broth
• 1 Cup Coconut Aminos
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Thyme
• 1 Teaspoon Rosemary
• 1 Teaspoon Onion Powder
• 3 Stalks of Celery Sliced
• 1/2 Onion Cut into Large Pieces
• 1 Cup Petite Carrots
• Salt and Pepper

ASSEMBLY

1. Add the bone broth, coconut aminos, 1 teaspoon of garlic powder, thyme, rosemary, and onion powder to the crock pot. 
2. Add the beef to the crock pot, sprinkle with salt and pepper.  Cover the beef with celery, onions, and carrots. 
3. Cook on low for 8 – 9 hours until falling apart. 
4. Add the potatoes to a medium size saucepan.  Cover with water and bring to a boil over medium heat.  Boil the potatoes until fully cooked and fork tender. 
5. Add the heavy cream, ¼ teaspoon garlic powder, and truffle salt to a food processor.  Process until smooth or desired consistency. 
6. Serve and enjoy!