Stove Pot Roast With Mashed Potatoes

Step 1
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.

Step 2
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.

Step 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 1/2 of the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.

Step 4
Remove 1 or 2 cloves of garlic from the skillet and mash cloves on top of roast; serve with mashed potatoes.