Slow-Roasted Beef With Creamy Mashed Potatoes

• 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

1. Preheat oven to 400u0b0.
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 400u0b0 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.

beef, beef stock, water, chuck roast, thyme, salt, fresh ground black pepper, potatoes, baking potatoes, milk, butter, salt, fresh ground black pepper, remaining ingredients, thyme

Taken from www.food.com/recipe/slow-roasted-beef-with-creamy-mashed-potatoes-157027 (may not work)