INGREDIENTS
8
potatoes (I used Yukon Gold)
1/3 cup
melted butter
1/4 cup
softened cream cheese
1/4 cup
heavy cream
1/4 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
salt (or more to taste)
2 1/2 lb
chuck roast
1 cup
beef stock
2 tbsp
Worcestershire
2
sprigs fresh thyme
1 tsp
Montreal steak seasoning
1 cup
milk
2 tbsp
flour