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!
PREP
20 min
COOK
3 hrs
Instructions
Step 1
Preheat oven to 325°F (160°C).
Step 2
Sprinkle the beef roast all over with salt and pepper and coat in 2 tbsp (30 mL) of the flour.
Step 3
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.)
Step 4
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.
Step 5
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.
Step 6
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.