Merlot Pot Roast
From Sunset Magazine, this is a remarkably tasty and tender pot roast.
List of Ingredients
- 1 fat-trimmed boned beef chuck roast, 3-3 1/2 pounds
- 1 tbsp. butter or olive oil
- 3 carrots, about 1/4 pound each, rinsed and peeled
- 1 onion, about 1/2 pound, peeled and chopped
- 2/3 cup chopped celery
- 3 cloves garlic, minced or pressed
- 1/2 tsp. dried thyme
- 1/4 tsp. black peppercorns
- 1 dried bay leaf
- 1 cup Merlot or other dry red wine
- 1/3 cup canned tomato paste
- 1 1/2 tbsps. cornstarch
- 1 tbsp. minced parsley
Instructions
- Rinse beef, pat dry and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10- 12" 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 4 1/2 quart or larger electric slow-cooker, combine carots, 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, 8-9 hours on low, 5-6 hours on high. If possible, turn meat over halfway through cooking.
- With slotted spoons, transfer meat to 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.
- With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon hourseradish smashed potatoes onto platter; sprinkle with parsley. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes and sauce.
Final Comments
Makes 6-8 servings. Per serving without potatoes: 314 calories.
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