RED WINE BEEF POT ROAST & HORSERADISH POTATO
Servings: 8
Calories: 512kcal
Ingredients
- 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, 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
Instructions
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 to 8.
Nutrition
Calories: 512kcal | Carbohydrates: 36g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 688mg | Potassium: 1167mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7569IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 4mg