Merlot Pot Roast With Horseradish Smashed Potatoes

By Sunset
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1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 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 red wine

1/3 cup canned tomato paste

1 1/2 tablespoons cornstarch

Horseradish smashed potatoes

1 tablespoon minced parsley

1 to 2 cups watercress sprigs, rinsed and crisped (optional)


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