Some cosmetic changes in preparation for larger site changes in the works.
Favorite! Merlot Pot Roast, from Mimi's CyberKitchen
Joined: Dec 9, 2005
Posted to Thread #5153 at 10:16 pm on Jan 1, 2007
Merlot Pot Roast with Horseradish Smashed Potatoes
PREP AND COOK TIME: 8 1/2 to 9 1/2 hours on low, 51/2 to 61/2 hours on high
NOTES: Prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they're ready.
MAKES: 6 to 8 servings
1 tied fat-trimmed boned beef chuck roast (3 to 31/2 lb.)
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
11/2 tablespoons cornstarch
Horseradish smashed potatoes
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
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.
Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 41/2-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.
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.
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 11/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.
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.
Per serving without potatoes: 314 cal., 40% (126 cal.) from fat; 34 g protein; 14 g fat (5.6 g sat.); 11 g carbo (2.3 g fiber); 256 mg sodium; 115 mg chol.
Horseradish Smashed Potatoes
3 to 3 1/2 pounds russet potatoes
2 1/2 quarts water
1 to 1 1/2 cups half-and-half or skimmed chicken broth with 2 tablespoons butter or margarine
salt and pepper, to taste
1 to 2 tablespoons prepared horseradish
Scrub and peel potatoes; cut into 11/2-inch chunks. Put them in a 4- to 5-quart pan with water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20 to 25 minutes.
When potatoes are done, heat half-and-half (light cream) or fat-skimmed chicken broth with 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) just until steaming (don't boil), 1 to 3 minutes. Or warm in a 1- to 11/2-quart pan over medium heat.
While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper and horseradish to taste. Mound beside Merlot pot roast (preceding) or scrape into a bowl.
Makes 6 to 7 cups; 6 to 8 servings.
Per serving: 189 cal., 31% (59 cal.) from fat; 3.9 g protein; 6.6 g fat (3.9 g sat.); 29 g carbo (2.6 g fiber); 55 mg sodium; 19 mg chol.
Other messages in this thread:
- 5153. Casserole thread is great! How about crockpot meals? I'll start... - Anna_X - 9:58pm on 01/01/07 (20)
- Oooh great! - judy-mass - 10:06pm on 01/01/07
- Rec: Coconut Beef Curry - Pat-NoCal - 10:10pm on 01/01/07
- Sounds good, but isn't "Beef curry" sort of like "passover sausage?" [NT] - TammyArcadia CA - 3:14am on 01/02/07
- This may be a Thai-inspired curry due to the red curry paste ingredient, I'm guessing. [NT] - ValinFL - 7:15pm on 01/02/07
- I confess I don't know what passover sausage is. But this beef curry is quite tasty. [NT] - Pat-NoCal - 8:53pm on 01/02/07
- I think Tammy means that it is odd to see an Indian curry recipe calling for - ValinFL - 9:06pm on 01/02/07
- Oh, okay, I get it now. :o) [NT] - Pat-NoCal - 9:42pm on 01/02/07
- Favorite! Merlot Pot Roast, from Mimi's CyberKitchen - Anna_X - 10:16pm on 01/01/07
- REC: Ginger Braised Beef - RuthAB - 10:20pm on 01/01/07
- REC: Pork Braciole with Tagliatelle and Tomato Sauce - RuthAB - 10:27pm on 01/01/07
- Anna, this sounds good! (Are you missing a meas. for cranberry juice - it's in the directions?) Thx [NT] - Sandi in Hawaii - 11:25pm on 01/01/07
- Sorry, no juice added. It makes its own. Am correcting it now. [NT] - Anna_X - 12:43am on 01/03/07
- Perfect timing on casseroles & crockpot meals. Would love info on cooking & freezing.... - Music City Missy - 12:48am on 01/02/07
- I freeze extras all the time. They defrost pretty well. - Anna_X - 12:49am on 01/03/07
- Here's the mushroom frittata recipe (not for crockpot!) - Anna_X - 12:58am on 01/03/07
- BBQ country style ribs - darylGA - 12:58am on 01/02/07
- Here is a recent thread on crockpots, with tons of recipes. [LINK] - Dawn_MO - 8:27pm on 01/02/07
- great thread. [NT] - AngAk - 12:07am on 01/03/07
- I love Olga's mom's Smothered Pork Chops! [LINK] - Heather_in_SF - 10:42pm on 01/02/07
- you've got my vote for T&T [NT] - AngAk - 12:02am on 01/03/07