Stove Pot Roast With Mashed Potatoes

This pot roast made on the stovetop is full of wonderful flavors. It's served with mashed potatoes but the beef is the star of the dish in this 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.

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

Ingredients

• ½ cup butter
• 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:
• 4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)
• 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

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.