Merlot Pot Roast with Horseradish Smashed Potatoes

Name: Merlot Pot Roast with Horseradish Smashed Potatoes
Total time: 545 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: One 3½-pound tied, fat-trimmed boned beef chuck roast; freshly ground black pepper; 1 tablespoon butter or olive oil; 3 large carrots, (peeled); 1 medium onion, (chopped); ⅔ cup chopped celery; 3 medium garlic cloves, (minced); ½ teaspoon dried thyme; ¼ teaspoon black peppercorns; 1 whole dried bay leaf; 1 cup Merlot or other dry red wine; ⅓ cup canned tomato paste; 1½ tablespoons cornstarch; 3½ pounds russet potatoes; 1 to 1½ cups half and half cream; 2 tablespoons butter; salt and freshly ground black pepper, (to taste); 1 to 2 tablespoons prepared horseradish; chopped fresh Italian parsley

Delicious, comfort food dinner recipe!

⏱️ 545 min 🔪 Prep: 45 min 🔥 Cook: 500 min 📊 Hard 👁️ 6 views

👨‍🍳 Start Cooking

Merlot Pot Roast with Horseradish Smashed Potatoes

Foto: RecipeGirl

Ingredients

8 servings

One 3½-pound tied, fat-trimmed boned beef chuck roast
freshly ground black pepper
1 tablespoon butter or olive oil
3 large carrots, (peeled)
1 medium onion, (chopped)
⅔ cup chopped celery
3 medium garlic cloves, (minced)
½ teaspoon dried thyme
¼ teaspoon black peppercorns
1 whole dried bay leaf
1 cup Merlot or other dry red wine
⅓ cup canned tomato paste
1½ tablespoons cornstarch
3½ pounds russet potatoes
1 to 1½ cups half and half cream
2 tablespoons butter
salt and freshly ground black pepper, (to taste)
1 to 2 tablespoons prepared horseradish
chopped fresh Italian parsley

Steps

Rinse the roast, pat dry and sprinkle generously all over with pepper. Melt the butter in a 10 to 12-inch nonstick frying pan over high heat. When hot, add the roast and brown it well on all sides, 6 to 8 minutes total.
Meanwhile, cut the carrots into sticks about 3/8? thick and 2-inches long. In a 4.5 quart or larger slow cooker, combine the carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set the roast on top of the vegetables; add the drippings. In a small bowl, stir together the wine and the tomato paste; pour over the meat and vegetables.
Cover and cook until the roast is very tender when pierced, 8 to 9 hours on low, or 5 to 6 hours on high. If possible, turn the meat over halfway through cooking.
With 2 slotted spoons, transfer the meat to a platter; keep warm. Skim and discard any fat from the cooking liquid. Turn the slow cooker to high. In a small bowl, blend the cornstarch with 1 ½ tablespoons of water; pour into the slow cooker and stir often until the sauce is bubbling, 10 to 15 minutes.
Scrub and peel the potatoes; cut into 1½-inch chunks. Bring the potatoes to boil in a large pot of water; reduce the heat, cover and simmer until the potatoes mash easily when pressed, 20 to 25 minutes. When the potatoes are done, heat the cream and butter in a microwave-safe container just until steaming (don’t boil), 1 to 3 minutes. While the cream is heating, drain the potatoes and mash in the pan with a mixer or potato masher until almost smooth. Add the cream, a portion at a time, and mix until the potatoes have the consistency desired. Stir in salt, pepper and desired amount of horseradish to taste.
With a slotted spoon, lift the vegetables from the slow cooker and arrange them on a platter beside the meat. Spoon the horseradish smashed potatoes onto the platter; sprinkle with parsley. Spoon the sauce over meat.
Slice the meat and serve with the vegetables, potatoes and sauce, adding salt to taste- as desired.