The addition of milk in this recipe turns everyday beef cuts into tender, mouth-watering roasts. Paired with a scrumptious milk sauce, you might need to make an extra batch of the garlic whipped potatoes!
Preheat oven to 325°F (160°C).
Sprinkle the beef roast all over with salt and pepper and coat in 2 tbsp (30 mL) of the flour.
In a skillet, melt 2 tbsp (30 mL) of the butter over medium-high heat and brown roast all over. Place roast into an 11 x 7-inch (28 x 18 cm) oval baking dish with a lid (or cover tightly with tin foil). Add milk, broth and rosemary; cover and roast for about 3 hours or until meat is fork tender. (Do not turn the roast while cooking.)
Garlic Whipped Potatoes: Meanwhile, in a large pot of boiling, salted water, cook potatoes and garlic for about 20 minutes or until very tender. Drain and return to pot. Add cream, butter and salt. Using a hand mixer, beat potatoes until smooth; keep warm.
Remove roast from baking dish and place on cutting board. (Milk mixture will look curdled.) Discard rosemary stems and carefully transfer milk mixture and solids from baking dish into a blender. Add remaining flour and butter to blender and blend until smooth. (Use a low setting as the mixture is hot.) Pour milk mixture into a saucepan and bring to a gentle simmer and cook, whisking until thickened slightly.
Season with additional salt and pepper if necessary. Slice, or, using 2 forks, pull apart beef roast and serve with sauce and Garlic Whipped Potatoes.