Burgundy Beef & Garlic Smashed Potatoes

By cmccoy

Ingredients

• 1 SIRLOIN TIP ROAST
• 1/2 C RED WINE
• 1 / C BEEF BROTH
• WATER
• 1/4 C CORNSTARCH
• 8 POTATOES, PEELED DICED AND BOILED
• 1/4 C BUTTER
• 2 CLOVES GARLIC
• 1/2 TSP SALT AND PEPPER

Preparation

Step 1

CUT ROAST INTO BITE SIZE PIECES, PLACE INTO A PAN WITH WINE AND BEEF BROTH AND ADD ENOUGH WATER TO COVER. COOK AT 225% SLOWLY ABOUT 2 HOURS TIL TENDER. REMOVE MEAT ADD CORNSTARCH AND STIRL OVER STOVE TIL THICKENED. SEASON IF NECESSARY. WHILE ROAST COOKS, MASH POTATOES WITH BUTTER, GARLIC, SALT AND PEPPER. WHEN SAUCE THICKENS ADD BACK MEAT TOP WITH POTATOES AND COOK 350 10 MINUTES UNTIL BUBBLY