Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

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 ...

This Braised Pot Roast with Mashed Potatoes recipe is here to warm your soul. The slow-cooked, tender beef roast is simmered with rich flavors, then paired with velvety mashed potatoes for the ...

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.

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 ...

I like to make some sort of starch to go with the pot roast. Mashed potatoes work really well with the gravy and meat, so I decided to make some red-skin mashed potatoes. You'll want to boil the ...

refrigerated mashed potatoes, divided 1 package (17 ounces) refrigerated fully cooked boneless beef pot roast with gravy or au jus 1/2 teaspoon crushed dried thyme leaves 1 1/2 cups shredded ...