Slow-Roasted Beef With Creamy Mashed Potatoes

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“From Cooking Light. Serving size: 3 oz. beef, 3/4 c. potatoes, 1/4 c. sauce, and 1/4 t. thyme. Per serving: 341 calories, 8.9 g fat, 25.2 g protein, 39.6 g carb, 2.8 g fiber, 73 mg cholesterol.”
3hrs 34mins

Ingredients Nutrition


  1. Preheat oven to 400°.
  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 400° 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.

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