Slow-Roasted Beef With Creamy Mashed Potatoes

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READY IN: 3hrs 34mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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