There’s something magical about a tender, melt-in-your-mouth pot roast served over a bed of creamy mashed potatoes. This comforting dish, with rich beefy flavors, pairs perfectly with the earthy ...

Cover pot, transfer to oven and roast for up to 4 hours. Check on it after the first 2 hours and then, an hour later. Once it’s been cooking for 3 hours, you may want to check it more often.

To really bring it over the top, Ina calls for simmering ... I also appreciate the versatility with which you can serve this pot roast—with mashed potatoes, rice, or just baskets of crusty ...

Slice the meat thinly and serve with the cooked vegetables on buttery mashed potatoes with the gravy on the side. Heat a heavy cast iron pot on the hob to medium-high heat. Heat the oven to 150oC ...

My mom has been consistently making this slow-cooker meal for over 10 years ... to make some sort of starch to go with the pot roast. Mashed potatoes work really well with the gravy and meat ...

Add milk, garlic and herbs to the saucepan and steep over low heat for 30 minutes, stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the ...

Nothing is worse than cooking a whole roast ... Pour over the hot milk while mashing the potatoes until you have a smooth texture. Season with salt and pepper, and your silky smooth mashed ...