Description
Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal. Our southern family has passed this recipe down for many years and enjoyed many memories dining on this delicious home-cooked classic. Save broth from roast to make a delicious gravy using flour or cornstarch, whichever is preferred.
Ingredients
- Pot Roast:
- 1 (3 pound) beef chuck roast
- salt and ground black pepper to taste
- 4 (10.5 ounce) cans condensed beef broth (such as Campbell’s®)
- 1 cup water
- 1 white onion, cut into large wedges
- 5 cloves garlic
- 1 (16 ounce) package carrots, peeled
- 1 sprig fresh rosemary
- Mashed Potatoes:
- 5 pounds Yukon Gold potatoes, peeled and diced
- 1 (12 ounce) can evaporated milk, or as needed
- ½ cup butter
- salt to taste
Instructions
- Season beef chuck roast with salt and black pepper; sear in a large
- deep skillet or Dutch oven over medium heat until browned
- about 10 minutes per side.
- Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around beef; spread carrots atop and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender
- about 6 hours.
- Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender
- about 30 minutes. Drain. Mash potatoes with butter and 1/2 of the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
- Remove 1 or 2 cloves of garlic from the skillet and mash cloves on top of roast; serve with mashed potatoes.
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Servings: 8