Stove Pot Roast With Mashed Potatoes

 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.

• Pot Roast:
• 1 (3 pound) beef chuck roast
• salt and ground black pepper to taste
• 4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)
• 1 cup water
• 1 white onion, cut into large wedges
• 5 cloves garlic
• 1 (16 ounce) package carrots, peeled
• 1 sprig fresh rosemary
• Mashed Potatoes:
• 5 pounds Yukon Gold potatoes, peeled and diced
• 1 (12 ounce) can evaporated milk, or as needed
• ½ cup butter
• salt to taste