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."
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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 from Fat: 312
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