Merlot Pot Roast with Horseradish Smashed Potatoes

Prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they're ready.

Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)

  • Fresh-ground pepper

  • 1

    tablespoon butter or olive oil

  • 3

    carrots (about 1/4 lb. each), rinsed and peeled

  • 1

    onion (1/2 lb.), peeled and chopped

  • 2/3

    cup chopped celery

  • 3

    cloves garlic, minced or pressed

  • 1/2

    teaspoon dried thyme

  • 1/4

    teaspoon black peppercorns

  • 1

    dried bay leaf

  • 1

    cup Merlot or other dry red wine

  • 1/3

    cup canned tomato paste

  • 1 1/2

    tablespoons cornstarch

  • Horseradish smashed potatoes

  • 1

    tablespoon minced parsley

  • 1 to 2

    cups watercress sprigs, rinsed and crisped (optional)

  • Salt

Directions

1. Rinse beef, pat dry, and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total. 2. Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2-quart or larger electric slow-cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables. 3. Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking. 4. With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes. 5. With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horseradish smashed potatoes onto platter; sprinkle with parsley. Garnish platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

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