Slow-roasted Beef With Creamy Mashed Potatoes

Total Time: 3 hrs 34 mins Preparation Time: 1 hr Cook Time: 2 hrs 34 mins

Ingredients

• Servings: 4
• 6 cups beef stock (homemade is recommended)
• 2 cups water
• 1 lb boneless chuck roast, trimmed and cut across the grain into 4 slices
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch pieces
• 1/2 cup 2% low-fat milk
• 1 tablespoon butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon chopped fresh thyme

Recipe

• 1 preheat oven to 400°.
• 2 combine the beef stock and water in a saucepan; bring to a simmer.
• 3 place the beef in a 13x9-inch baking pan; pour stock over beef; bake at 400° for 2 hours (recipe does not say to cover) or until beef is tender.
• 4 remove beef from cooking liquid; cover and keep warm.
• 5 strain cooking liquid through a sieve into a bowl.
• 6 place a zip-lock bag inside a 2-cup liquid measuring cup; pour liquid into bag; let stand 10 minutes (fat will rise to the top).
• 7 seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat.
• 8 bring liquid to a boil; reduce to simmer.
• 9 cook 20 minutes or until reduced to 1 cup.
• 10 remove from heat and stir in thyme, salt, and pepper.
• 11 to make the potatoes: put the potatoes in a saucepan; cover with water.
• 12 bring to a boil; lower heat and cook 12 minutes or until very tender.
• 13 drain; return potatoes to pan.
• 14 add in milk and next 3 ingredients.
• 15 mash with a potato masher to desired consistency.
• 16 cook 2 minutes or until heated through.
• 17 serve with beef.
• 18 serve sauce over beef; garnish with thyme.