Slow-Roasted Beef With Creamy Mashed Potatoes

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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

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

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