SLOW-ROASTED BEEF WITH CREAMY MASHED POTATOES

Slow-Roasted Beef With Creamy Mashed Potatoes image

Provided by ratherbeswimmin

Categories Potato

Time 3h34m

Yield 4 serving(s)

Number Of Ingredients 12

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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

Steps:

Preheat oven to 400°.
Combine the beef stock and water in a saucepan; bring to a simmer.
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.
Remove beef from cooking liquid; cover and keep warm.
Strain cooking liquid through a sieve into a bowl.
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).
Seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat.
Bring liquid to a boil; reduce to simmer.
Cook 20 minutes or until reduced to 1 cup.
Remove from heat and stir in thyme, salt, and pepper.
To make the potatoes: put the potatoes in a saucepan; cover with water.
Bring to a boil; lower heat and cook 12 minutes or until very tender.
Drain; return potatoes to pan.
Add in milk and next 3 ingredients.
Mash with a potato masher to desired consistency.
Cook 2 minutes or until heated through.
Serve with beef.
Serve sauce over beef; garnish with thyme.