Stove Pot Roast With Mashed Potatoes

Simmer a pot roast with onions, carrots, and garlic on your stove and serve the beef with buttery mashed potatoes for a mouth-watering meal.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 682 Calories

Ingredients

• 1 cup water
• salt to taste
• salt and ground black pepper to taste
• 1 (3 pound) beef chuck roast
• 5 cloves garlic
• 1 sprig fresh rosemary
• Pot Roast:
• 1 white onion, cut into large wedges
• 1 (16 ounce) package carrots, peeled
• Mashed Potatoes:
• 5 pounds Yukon Gold potatoes, peeled and diced
• 1 (12 ounce) can evaporated milk, or as needed
• 0.5 cup butter
• 4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove 1 or 2 cloves of garlic from the skillet and mash cloves on top of roast; serve with mashed potatoes.