Stove Pot Roast With Mashed Potatoes

(Asado al horno con puré de papas)

Ingredients

 Pot Roast: (rostizado)

 1 (3 pound) beef chuck roast (lomo ahumado de res)

 salt and ground black pepper (pimienta molida) to taste

 4 (10.5 ounce) cans condensed beef broth (caldo de carne)

 1 cup water

 1 white onion, cut into large wedges (porciones grandes)

 5 cloves garlic (dientes de ajo)

 1 (16 ounce) package carrots, peeled (zanahorias peladas)

 1 sprig fresh Rosemary (ramita de romero fresco)

 Mashed Potatoes:

 5 pounds Gold potatoes, peeled and diced (cortado en cubitos)

  1 (12 ounce) can evaporated milk, or as needed

 ½ cup butter

 salt to taste

Directions

 Step 1

Season (sazone) chuck roast with salt and black pepper; sear (dore) in a
large, deep skillet (sarten) over medium heat until browned, about 10
minutes per side.

 Step 2

Pour beef broth and water into the skillet with roast. Arrange (organice)
onion wedges and garlic cloves around the meat. Spread (esparza)
carrots atop (encima) roast and place sprig of rosemary atop carrots.
Turn heat to medium-low and simmer (hierva a fuego lento) until
tender (hasta que estén tiernos), about 6 hours.

 Step 3
 Cover potatoes with water in a large pot (olla grande) 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 (lograr) the desired consistency. Season with salt.

 Step 4

Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of

the roast; serve with mashed potatoes.