Stove Pot Roast With Mashed Potatoes

Stove Pot Roast With Mashed Potatoes

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    6 h
  • Ready In

    6 h 30 m
cmm511
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (2)

Rate This Recipe
KGora
9

KGora

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.

abond
0

abond

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

More Reviews

Similar Recipes

Awesome Red Wine Pot Roast
(82)

Awesome Red Wine Pot Roast

Mashed Potatoes with Fried Mushroom, Bacon, and Onion
(66)

Mashed Potatoes with Fried Mushroom, Bacon, and Onion

Stovetop Yankee Pot Roast
(37)

Stovetop Yankee Pot Roast

Pot Roast Caribe
(32)

Pot Roast Caribe

Red Pot Roast
(28)

Red Pot Roast

Stove Top Pot Roast
(25)

Stove Top Pot Roast

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 682 cal
  • 34%
  • Fat
  • 34.6 g
  • 53%
  • Carbs
  • 62.6 g
  • 20%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mashed Potatoes with Fried Mushroom, Bacon, and Onion

>

next recipe:

Easy Slow Cooker Fire Roasted Pot Roast