Instructions: 1 3 To 3 1/2 pound tied fat-trimmed boned beef chuck roast fresh-ground pepper
1 tablespoon butter or olive oil 3 carrots
rinsed and peeled
1 onion
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
5 1/2 tablespoons cornstarch
horseradish smashed potatoes
1 tablespoon minced parsley
2 cups watercress sprigs
rinsed and crisped, optional
salt

Instructions:
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. 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.

3. 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.

4. 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 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.

5. 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.

NOTES: Prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until theyre ready.

PREP AND COOK TIME: 8 1/2 to 9 1/2 hours on low, 5 1/2 to 6 1/2 hours on high

Start to Finish Time:
"6:00"

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