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Stove Pot Roast With Mashed Potatoes

Stove Pot Roast With Mashed Potatoes

Cost $25, save $15

Source: Recommended by CookPal

  • 380 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Pot Roast

    • 🥩 1 (3 pound) beef chuck roast
    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste
    • 4 (10.5 ounce) cans condensed beef broth
    • 💧 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
    • 🧈 1/2 cup butter
    • 🧂 Salt to taste

STEPS

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.

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.

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.

4

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.

5

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

NUTRIENTS

Per 1 serving

🔥

682

Calories

  • 31
    Protein
  • 63
    Carbs
  • 35
    Fats

💡 Save the broth from the pot roast to create a delicious gravy using flour or cornstarch.For best results, use Yukon Gold potatoes for a creamy texture in your mashed potatoes.Adjust the seasoning in both the roast and mashed potatoes to your personal taste.