Ingredients
8
8 servings
- •Pot Roast:
- •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®)
- •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, or as needed
- •0.5 cup butter
- •salt to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 682
- Carbohydrate: 63g
- Fat: 35g
- Fiber: 6g
- Protein: 31g
- Sugar: 8g
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