Merlot Pot Roast with Horseradish Smashed Potatoes

Merlot Pot Roast with Horseradish Smashed Potatoes
Photo by James Carrier

Ingredients

  • ¼ teaspoon black peppercorns
  • 3 cloves garlic, minced or pressed
  • 1 onion (1/2 lb.), peeled and chopped
  • 1 onion (1/2 lb.), peeled and chopped
  • ½ teaspoon dried thyme
  • 1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)
  • 1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)
  • + 27 more ingredients
    • Fresh-ground pepper
    • 1 cup Merlot or other dry red wine
    • 2/3 cup chopped celery
    • Horseradish smashed potatoes
    • ¼ teaspoon black peppercorns
    • 1 tablespoon minced parsley
    • 3 cloves garlic, minced or pressed
    • ½ teaspoon dried thyme
    • Salt
    • Salt
    • 1 dried bay leaf
    • 1 tablespoon butter or olive oil
    • 3 carrots (about 1/4 lb. each), rinsed and peeled
    • 2/3 cup chopped celery
    • 1 ½ tablespoons cornstarch
    • 1/3 cup canned tomato paste
    • 1 ½ tablespoons cornstarch
    • 1 to 2 cups watercress sprigs, rinsed and crisped (optional)
    • Fresh-ground pepper
    • 1 tablespoon butter or olive oil
    • 3 carrots (about 1/4 lb. each), rinsed and peeled
    • Horseradish smashed potatoes
    • 1 tablespoon minced parsley
    • 1 dried bay leaf
    • 1 cup Merlot or other dry red wine
    • 1/3 cup canned tomato paste
    • 1 to 2 cups watercress sprigs, rinsed and crisped (optional)

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...

View full recipe at My Recipes

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