James Carrier
Makes 6 to 8 servings

Prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they're ready.

How to Make It

Step 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.

Step 2

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 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.

Step 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.

Step 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.

Step 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.

Step 6

Nutritional analysis per serving without potatoes.

Ratings & Reviews

CandyM's Review

September 01, 2014
Superb! I did feel it needed salt, as so many others, so I sprinkled a couple of Tbsps. of dry onion soup mix over. I cooked it on Hi for 5 hours. It was perfection! Thanks for the recipe.

HappyBerday's Review

November 16, 2011
I made this recipe in our slow cooker today and it is a refreshing twist on traditional pot roast. The horseradish in the mashed potatoes was a good compliment to the merlot-tomato sauce from the meat. Only observation is that it required a lot more salt than the recipe called for-- but full flavor from the vegetables, herbs and spices but smelled awesome coming into the house from the garage after a long day...and excellent with a glass of red wine.

SanDiegoJes's Review

January 05, 2011
I just made this recipe the other night with the Horseradish Smashed Potatoes, it was really good! I made it exactly as stated in the recipe, except I used Zinfandel instead of Merlot. The meat was really tender, and the carrots weren't over cooked. Everyone finished all of the food on their plates and gave many compliments. I even brought in left overs for co-workers who asked for the recipe. The only thing I will do differently next time is serve a fresh veggie on the side, probably steamed green beans.

Patten's Review

August 23, 2010
husband and i loved this one! i used zinfandel instead of merlot. added a little salt before cooking. came out perfectly - will definitely have again!

LaLa2742's Review

July 19, 2010
Great recipe it does need considerably more salt than suggested. but aside from that this is a really great receipe and I will be making it again.

danaman's Review

November 06, 2009
Good basic pot roast recipe, but seems to be missing salt. I prepped the meat by rubbing with the crushed garlic, salt & pepper, and letting sit in fridge overnight. All other steps were followed as listed, and the result was delicious! A different option from wine pairing is a good stout beer.

Erica777's Review

November 01, 2009
This is absolutely delicious! The only change I made was to season the meat with both salt AND pepper before searing, and I added a little extra salt to the sauce/gravy at the end to taste. Unbelievably good. The peppercorns add a great touch. They soften during the cooking and are so awesome to bite through. Wow! Highly recommend. Used low and slow method (low setting for about 10-11 hours). Yum!