Slow-Roasted Beef with Creamy Mashed Potatoes
- Beef:
- 6 cups Beef Stock
- 2 cups water
- 1 lb boneless chuck roast (trimmed and cut against the grain into 4 slices)
- 2 tsp chopped fresh thyme (divided)
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- Potatoes:
- 1 1/2 lbs baking potatoes (peeled and cut into 1/2-inch pieces)
- 1/2 cup 2% reduced-fat milk
- 1 Tbs butter (softened)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Preheat oven to 400°.
- To prepare beef, combine Beef Stock and water in a saucepan; bring to a simmer. Place beef in a 13 x 9-inch baking dish; pour stock mixture over beef. Bake at 400° for 2 hours or until beef is tender.
- Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a bowl. Place a zip-top bag inside a 2-cup glass measure. 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 a saucepan, stopping before the fat layer reaches the opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and cook 12 minutes or until very tender. Drain. Return potatoes to pan. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mash with a potato masher to desired consistency. Cook for 2 minutes or until thoroughly heated. Serve with beef. Serve sauce over beef; garnish with remaining 1 teaspoon thyme.
