Slow-Roasted Beef with Creamy Mashed Potatoes

Slow-Roasted Beef with Creamy Mashed Potatoes
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 6 cups Beef Stock
  • Beef:
  • 1 tablespoon butter, softened
  • ½ cup 2% reduced-fat milk
  • Beef:
  • ½ teaspoon salt
  • + 8 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • Potatoes:
    • 2 cups water
    • ¼ teaspoon salt
    • 6 cups Beef Stock
    • 1 pound boneless chuck roast, trimmed and cut against the grain into 4 slices
    • 1 ½ pounds baking potatoes, peeled and cut into 1/2-inch pieces
    • 2 teaspoons chopped fresh thyme, divided

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 l...

View full recipe at My Recipes

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