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Cover the pot with a lid and transfer it to the preheated oven.
Roast for 3-4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally and add more broth if needed to maintain moisture.
Make the Mashed Potatoes:
While the roast is cooking, place the peeled and cubed potatoes in a large pot. Cover with water and add a pinch of salt.
Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
Serve:
Remove the pot roast from the oven and let it rest for a few minutes before slicing or shredding.
Serve the pot roast over a bed of mashed potatoes, spooning some of the gravy and vegetables from the pot over the top.
Prep Time: 20 minutes | Cook Time: 4 hours | Total Time: 4 hours 20 minutes
Servings: 6-8
Calories: Approximately 500 kcal per serving
