Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

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

This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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 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 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.

  • Nutritional analysis per serving without potatoes.

Nutrition Facts

314 calories; calories from fat 40%; protein 34g; fat 14g; saturated fat 5.6g; carbohydrates 11g; fiber 2.3g; sodium 256mg; cholesterol 115mg.
Advertisement
Advertisement