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  • Boone
    • Posts: 492
    58 pts

    An addendum to the blog:

    Slow Cooker Blog

    Great way to prep meals for the week.

    • Posts: 49
    5 pts

    Came across this on a forum long time ago so note not from me!

    This recipe rocks, but you will definitely want to save it for cooler weather. It is also very popular on a food forum where I post. Also, check out the cookbook, Not Your Mother’s Crockpot Cookbook, it has a bazillion recipes. Happy cooking.

    Merlot Pot Roast with Horseradish Smashed Potatoes
    From Sunset Magazine
    Prep/cook time 8/12 to 9 1/2 hrs on low, 5 1/2 to 6 1/2 hrs on high
    notes: prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they are ready. Makes 6 to 8 servings.

    1 tied fat trimmed boned beef chck roast (3-31/2 lb) fresh ground pepper
    1 tablespoon butter or olive oil
    3 carrots (about 1/4 lb. each ) rinsed and peeled
    1 onion (1/2 lb), 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 wine
    1/3 cup canned tomato paste
    1 1/2 tablespoons cornstarch
    Horseradish smashed potatoes
    (recipe follows)
    1 tablespoon minced parsley
    1 to 2 cups watercress sprigs, rinsed and crisped (optional)

    Rinse beef, pat dry, and sprinkle generously all over with fresh ground pepper. Melt butter in a 10-12 inch nonstick frying pan over high heat. When hot, add beef and brown 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 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 a 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10-15 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.

    Per serving without potatoes: 314 calories, 40%(126 cal.) from fal” 34 g protein; 14 g fat (5.6 g sat.) 11 g carb. (2.3 g fiber); 256 mg sodium; 115 mg chol.

    Horseradish smashed potatoes

    Scrub and peel 13 to 3 1/2 lbs. russett potatoes; cut into 1 1/2 inch chunks. Put into a 4-5 quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20=25 minutes.

    When potatoes are done, heat 1 to 1 1/2 cups half and half or fat skimmed chicken broth with 2 T. butter or margarine in a microwave safe container in a microwave oven at full power just until steaming 1 to 3 minutes. Or warm in a 1 to 1 1/2 quart pan over medium heat.

    While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl. makes 6 to 7 cups 6 to 8 servings.
    per serving: 189 calories, 31% (59cal) from fat; 3.9g protein, 6.6 g. fat (3.9 sat)) 29 g carbo (2.6 g fiber) 55 mg sodium, 19 mg chol.

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