Rating: 4.73 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

682 calories; protein 31.2g; carbohydrates 62.6g; fat 34.6g; cholesterol 120.3mg; sodium 756.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
01/04/2013
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. Read More
(24)
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2013
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. Read More
(24)
Rating: 5 stars
01/06/2016
Excellent!! I did take the advice of one reviewer and coated the meat with flour salt and pepper before browning and then removed and browned the onions carrots and garlic. I made the rest of the recipe as is and it was fantastic! Will def make this again. Read More
(7)
Rating: 4 stars
01/03/2014
Turned out delicious! Would wait to add carrots and potatoes though, as they became a bit too mushy. Read More
(2)
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Rating: 5 stars
11/25/2019
Instead of the water, I used 1 cup of red wine. "Oh my, SO delicious"! Also, (optional hint) I added mushrooms. Read More
(2)
Rating: 5 stars
09/01/2015
Used garlic salt additional garlic and left out the rosemary. This is a new family favorite! Read More
(1)
Rating: 5 stars
08/28/2019
Delicious! I didn't have fresh rosemary so I used dried. Also added a green pepper to the pot that I needed to use before it spoiled. I didn't add water because my roast was only 2 pounds, but it was flavorful and aromatic! This pot roast was so tender it fell apart when I tried to lift it out of the pot. This quickly became a family favorite! Read More
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