Over creamy mash baked in a heart pot

beef soup (low sodium levels are great!)
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
For the creamy mash:
2 pounds of potatoes (for example, Russet or Yukon Gold), peeled and quartered

1/2 cup milk (whole or 2% works best in terms of creaminess)
4 tablespoons butter
Salt and pepper to taste
** Let’s do some magic! **
For the pot roast:
Prepare the roast: With a paper towel,

dry the roast of the mill. Season generously with salt and pepper.

Ears: Heat the olive oil with a large Dutch