Slow-Roasted Beef with Creamy Mashed Potatoes

Name: Slow-Roasted Beef with Creamy Mashed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams baking potatoes, peeled and cut into 1/2-inch pieces; 1 liters Beef Stock; 0 teaspoons freshly ground black pepper; 0 teaspoons freshly ground black pepper; 1 Tbsp butter, softened; 454 grams boneless chuck roast, trimmed and cut against the grain into 4 slices; 2 teaspoons chopped fresh thyme, divided; 118 milliliters 2% reduced-fat milk; 0 teaspoons salt; 1 teaspoons salt; 473 milliliters water

Slow-Roasted Beef with Creamy Mashed Potatoes might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 34g of protein, 17g of fat, and a total of 427 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes approximately 45 minutes. If you have butter, water, milk, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 40

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Oven

To prepare beef, combine Beef Stock and water in a saucepan; bring to a simmer.

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Beef Stock

Water

Beef

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Sauce Pan

Place beef in a 13 x 9-inch baking dish; pour stock mixture over beef.

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Stock

Beef

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Baking Pan

Bake at 400 for 2 hours or until beef is tender.

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Beef

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Oven

Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a bowl.

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Beef

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Sieve

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.

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Sauce Pan

Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

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Pepper

Thyme

Salt

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.

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Potato

Water

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Sauce Pan

Drain. Return potatoes to pan.

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Potato

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Frying 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.

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Butter