Slow-Roasted Beef with Creamy Mashed Potatoes

This is one of the most classic and healthy broth dishes. Beef takes on a new dimension of flavor and juiciness when stewed in beef broth. The stew liquid is then turned into a sauce that further enhances the rich flavor of the beef.
Preheat the oven to 400 degrees.To prepare the beef, combine the beef broth and water in a saucepan; bring to a boil. Transfer the beef to a 13-inch x 9-inch roasting pan; pour the stock mixture over the beef. Bake at 400 ° C for 2 hours or until beef is tender.Remove the beef from the roasting liquid; cover and keep warm. Strain the cooking liquid through a sieve into a bowl. Place the zip-up bag in a 2-cup glass container. Pour the liquid into a plastic bag; let it stand for 10 minutes (the fat will rise up). Seal the bag; carefully cut off 1 corner of the bag. Drain the liquid into the pan, stopping until the fat layer reaches the hole; drain the fat. Bring liquid to a boil; reduce heat. Cook for 20 minutes or until reduced to 1 cup. Remove from heat; add 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.To cook the potatoes, put the potatoes in a saucepan; cover with water. Bring to a boil. Reduce the heat and cook for 12 minutes or until tender. Drain the water. Return the potatoes to the pan. Add milk, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper; mash with a potato masher until desired consistency. Cook for 2 minutes or until completely warmed through. Serve with beef. Serve the sauce over the beef; garnish with the remaining 1 teaspoon thyme.