ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Slow-Roasted Beef with Creamy Mashed Potatoes

Becky Luigart-Stayner
Yield 4 servings (serving size: about 3 ounces beef, 3/4 cup potatoes, 1/4 cup sauce, and 1/4 teaspoon thyme)
This is one of the most classic and rewarding uses of stock. Beef takes on a new dimension of taste and lusciousness when braised in a beef stock. The braising liquid is then made into a sauce, further enhancing the rich beef flavor.

Ingredients

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

Nutrition Information

  • calories 341
  • caloriesfromfat 24 %
  • fat 8.9 g
  • satfat 3.8 g
  • monofat 3.6 g
  • polyfat 0.4 g
  • protein 25.2 g
  • carbohydrate 39.6 g
  • fiber 2.8 g
  • cholesterol 73 mg
  • iron 3.1 mg
  • sodium 538 mg
  • calcium 69 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a 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. Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

  4. 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. Drain. Return potatoes to 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. Serve with beef. Serve sauce over beef; garnish with remaining 1 teaspoon thyme.