This hearty pot roast is slow-cooked to perfection, resulting in tender meat infused with aromatic herbs and spices. Paired with luxuriously creamy mashed potatoes, it's the ultimate comfort meal for any dinner gathering.
Ingredients
3 pounds beef chuck roast
to taste teaspoon salt
to taste teaspoon black pepper
4 cups beef broth
2 cups water
2 large onion
4 whole garlic cloves
3 large carrots
1 sprig fresh rosemary
2 pounds potatoes
4 tablespoons butter
1 cup evaporated milk
to taste teaspoon salt
Method
Generously season the beef chuck roast with salt and freshly cracked black pepper, then sear it in a large Dutch oven or heavy skillet over medium heat, cooking for about 10 minutes on each side until browned.
Pour in beef broth and water, adding onion wedges and whole garlic cloves around the roast. Top it off with fresh carrot pieces and a sprig of rosemary. Lower the heat to medium-low and allow it to simmer for around 6 hours until the meat is tender and pulls apart easily.
In another pot, place the potatoes and cover them with water, bringing it to a vigorous boil. Once boiling, reduce the heat and let them simmer for approximately 30 minutes until they are soft. Drain the excess water.
Mash the drained potatoes with a generous dollop of butter and half of the evaporated milk until smooth and creamy. Gradually mix in the rest of the milk, mashing to your desired texture. Season the mashed potatoes with salt to taste.
For added flavor, remove one or two garlic cloves from the skillet and mash them onto the roast before serving, alongside the velvety mashed potatoes.
