Stove Pot Roast With Mashed Potatoes

Stove Pot Roast With Mashed Potatoes

3
cmm511 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

6 h 30 m servings 682 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 682 kcal
  • 34%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Season 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 the meat. Spread carrots atop roast 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. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
  4. Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Reviews

3

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...

Used garlic salt, additional garlic and left out the rosemary. This is a new family favorite!

Turned out delicious! Would wait to add carrots and potatoes though, as they became a bit too mushy.