Slow-Roasted Beef With Creamy Mashed Potatoes

Submitted by ratherbeswimmin

"From Cooking Light. Serving size: 3 oz. beef, 3/4 c. potatoes, 1/4 c. sauce, and 1/4 t. thyme. Per serving: 341 calories, 8.9 g fat, 25.2 g protein, 39.6 g carb, 2.8 g fiber, 73 mg cholesterol."

 

• Ready In: 3hrs 34mins
• Ingredients: 12
• Serves: 4

ingredients

• Beef

• 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

• Potatoes

• 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

• Remaining ingredients

• 1 teaspoon chopped fresh thyme

directions

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.