Recipe by cmm511
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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®)
white onion, cut into large wedges
1 (16 ounce) package
Yukon Gold potatoes, peeled and diced
1 (12 ounce) can
evaporated milk, or as needed
salt to taste
I've been making my roast like this for quite some time. I like to coat the roast with flour along with the salt and pepper before searing. I then remove the roast and cook the onion and carrots for a minute or two to get them slightly browned. I didn't use the garlic. Tossed in some fresh thyme along with the rosemary - the fresh herbs make all the difference. I like to thicken the pan juices into a gravy to serve over the potatoes.
Turned out delicious! Would wait to add carrots and potatoes though, as they became a bit too mushy.
* Percent Daily Values are based on a 2,000 calorie diet.
Stove Pot Roast With Mashed Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 682
** Calories from Fat: 312
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make a top-rated pot roast that’s quick and easy.
See how to make a wonderfully tender roast in your pressure cooker.
This delicious pot roast is best made a day before serving.