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.
Cream Potato Soup
Loaded Baked Potato Soup
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