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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	485.63 Kcal (2033 kJ)
Calories from fat	215.89 Kcal
		% Daily Value*
Total Fat	23.99g	37%
Cholesterol	72.5mg	24%
Sodium	120.23mg	5%
Potassium	1414.62mg	30%
Total Carbs	55.15g	18%
Sugars	3.86g	15%
Dietary Fiber	3.4g	14%
Protein	16.27g	33%
Vitamin C	53.1mg	89%
Vitamin A	0.2mg	6%
Iron	230.9mg	1283%
Calcium	70.8mg	7%

Amount Per 100 g
Calories	115.38 Kcal (483 kJ)
Calories from fat	51.29 Kcal
		% Daily Value*
Total Fat	5.7g	37%
Cholesterol	17.22mg	24%
Sodium	28.57mg	5%
Potassium	336.11mg	30%
Total Carbs	13.1g	18%
Sugars	0.92g	15%
Dietary Fiber	0.81g	14%
Protein	3.87g	33%
Vitamin C	12.6mg	89%
Iron	54.9mg	1283%
Calcium	16.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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