red wine beef pot roast & horseradish potato

A pot roast requires very little effort. Once the beef has been browned, developing nice caramelization which equals extra flavor, then the other ingredients are added – wine, carrots, onion, garlic, rosemary – the usual culprits, then into the oven it goes. Three hours later you’re gifted with a succulent meat & tender veg. All you need to do is boil some potatoes for the mash (& maybe open a good bottle of red so it can breathe before dinner). Although spring is on its way, winter isn’t over yet so cosy up with a bowl of creamy potatoes topped with tender pieces of red wine-spiked beef.

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Prep Time18

Cook Time3 15

Total Time3 33

Servings:

Calories: 752kcal

1/3 cup all-purpose flour
2 tsp freshly ground pepper
1 tsp sea salt
2 1/2 lb beef chuck roast, trimmed of excess fat & halved if too large to fit into pot
2 tbsp olive oil
2 brown onions, peeled and cut into wedges
8 garlic cloves, peeled
12 oz carrots, peeled & cut into chunks
2 tsp crushed red pepper chili flakes
2 tsp brown sugar
1 1/2 cups red wine
1 1/2 cups good beef broth
1 large sprig of rosemary
Steamed green beans, to serve, optional

HORSERADISH POTATO

2 lb russet potatoes, peeled and cut into large chunks
A good pinch of sea salt
1/3 cup melted salted butter
1/3 cup sour cream room temp
2 tbsp prepared horseradish room temp

To make the pot roast:

Preheat the oven to 325°F (160°C). In a large bowl or a resealable bag, combine flour, pepper and salt. Add the beef & toss until well the beef is coated in the flour mixture. Reserve excess flour mixture.
Heat the oil in a pot or Dutch oven over medium high heat. Add the beef and brown for about 10 minutes, turning occasionally, until the beef is browned all over with a nice crust. Sprinkle over any remaining flour mixture left in the bowl or bag over the beef.
Add the onion, garlic, carrot, red pepper and sugar. Arrange everything in the pot so some vegetables are under the beef, some around the sides, some on top.
Add the wine and broth. Place rosemary on top. Bring to a boil. Cover and cook for 3 hours, carefully stirring and turning the beef halfway through cooking until beef is fall-apart tender and sauce is thickened somewhat.

To make the mashed potato:

In a large saucepan, add the potato, a good pinch of salt and cover the cool water. Cook, uncovered, on medium-high, for 25 minutes or until potato is softened when a piece is pieced with a small, sharp knife. Drain thoroughly and return potato to same pan. Using a potato masher, mash potato over low heat until all lumps appear to have gone. Add the warm melted butter, sour cream and horseradish. Stir vigorously with a fork or a whisk until smooth.
Spoon the potato into shallow serving bowls. Break apart the beef and spoon the beef, gravy and vegetables over the potato. Serve with beans if desired. Serves 6.

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