Merlot Pot Roast with Horseradish Smashed Potatoes

Ingredients

• 1 cup Merlot or other dry red wine
• 1 dried bay leaf
• ¼ teaspoon black peppercorns
• ½ teaspoon dried thyme
• 3 cloves garlic, minced or pressed
• ²/₃ cup chopped celery
• 1 onion (1/2 lb.), peeled and chopped
• + 10 more ingredients
• • 1 tablespoon minced parsley
  • Horseradish smashed potatoes
  • 1 to 2 cups watercress sprigs, rinsed and crisped (optional)
  • 1 ½ tablespoons cornstarch
  • ¹/₃ cup canned tomato paste
  • 3 carrots (about 1/4 lb. each), rinsed and peeled
  • 1 tablespoon butter or olive oil
  • Fresh-ground pepper
  • 1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)
  • Salt

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...

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