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.
Ingredients
- Pot Roast::
- beef chuck roast: 1 piece (3 pound)
- salt and ground black pepper: (to taste)
- condensed beef broth (such as Campbell's®): 4 cans (10.5 ounce cans)
- water: 1 cup
- white onion, cut into large wedges: 1 piece
- garlic: 5 clove
- carrots: 1 pack (16 ounce pack, peeled)
- sprig fresh rosemary: 1 piece
- Potatoes:: (mashed)
- Yukon Gold potatoes: 5 pound (diced)
- evaporated milk: 1 can (12 ounce can, or as needed)
- butter: 0.5 cup
- salt: (to taste)
Metric Conversion
Stages of cooking
-
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.
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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.
