Slow-Roasted Beef With Creamy Mashed Potatoes

Name: Slow-Roasted Beef With Creamy Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 400u00b0.
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 400u00b0 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.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Roasted Beef With Creamy Mashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!