Stove Pot Roast With Mashed Potatoes
This roast beef with vegetables is a delicious feast for the whole family to enjoy.
Recipe Summary Stove Pot Roast With Mashed Potatoes
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.Ingredients | Roast Beef In Dutch Oven On Stove TopPot Roast:1 (3 pound) beef chuck roastsalt and ground black pepper to taste4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)1 cup water1 white onion, cut into large wedges5 cloves garlic1 (16 ounce) package carrots, peeled1 sprig fresh rosemaryMashed Potatoes:5 pounds Yukon Gold potatoes, peeled and diced1 (12 ounce) can evaporated milk, or as needed½ cup buttersalt to tasteDirectionsSeason 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 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.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.Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.Info | Roast Beef In Dutch Oven On Stove Topprep: 30 mins cook: 6 hrs total: 6 hrs 30 mins Servings: 8 Yield: 8 servings
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