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Merlot Pot Roast with Horseradish Smashed Potatoes

Makes 6 to 8 servings

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

Merlot Pot Roast with Horseradish Smashed Potatoes

James Carrier
 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)
Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Nutritional analysis per serving without potatoes.

Nutrition Facts

Servings Makes 6 to 8 servings

Amount Per Serving
Calories 314Calories from Fat 40
% Daily Value *
Total Fat 14g22%

Saturated Fat 5.6g28%
Cholesterol 115mg39%
Sodium 256mg11%
Total Carbohydrate 11g4%

Dietary Fiber 2.3g10%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.