Gulf Coast Bands Music Forum  
GCB Home Photo Gallery Links GCB Myspace
Go Back   Gulf Coast Bands Music Forum > Southern Recipes Forum > Recipes and More > Main Dishes


Main Dishes Centerpieces of any meal.

  #1 (permalink)  
Old 10-16-2007, 10:02 AM
Marc's Avatar
GCB Senior Citizen
Join Date: Dec 2004
Location: Colorado Springs, CO
Age: 38
Posts: 4,004
Rep Power: 170
Marc can sit with Marc and buy him a drinkMarc can sit with Marc and buy him a drinkMarc can sit with Marc and buy him a drink
Merlot Pot Roast with Horseradish Smashed Potatoes

1 tied fat-trimmed boned beef chuck roast (3 to 3½ pounds)
Fresh-ground pepper
1 Tbsp. butter or olive oil
3 carrots (about ¼ pound each), rinsed and peeled
1 onion (½ pound), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
½ tsp. dried thyme
¼ tsp. black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
1½ Tbsp. cornstarch
Horseradish smashed potatoes (recipe follows)
1 Tbsp. minced parsley
Salt to taste

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. Meanwhile, cut carrots into sticks, about 3/8-inch think and 2 inches long. In a 4½-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 1½ Tbsp. 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. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

Horseradish Smashed Potatoes:

Scrub and peel 3 to 3½ pounds russet potatoes; cut into 1½-inch chunks. Put them in a 4 to 5-quart pan with 2½ quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20 to 25 minutes. When potatoes are done, heat 1 to 1½ cups half-and-half (light cream) with 2 Tbsp. butter or margarine in a microwave on HIGH just until steaming (don’t boil), 1 to 3 minutes. 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 Tbsp. prepared horseradish to taste. Mound beside Merlot pot roast or serve in a bowl.
GCB Myspace
Digg this Post!Add Post to del.icio.usBookmark Post in Technorati
Reply With Quote



Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Roasted Potatoes with Bacon, Cheese, and Parsley Marc Vegetables 0 11-06-2008 09:45 AM
A Guide to Mashed Potatoes Marc What are you cooking today? 0 11-13-2007 09:21 AM
Pepsi Ranch Pot Roast Marc Main Dishes 0 08-13-2007 10:24 AM
Jalapeno Potatoes Marc Vegetables 0 08-08-2007 07:25 PM
Roast Garlic Mashed Potatoes Marc Vegetables 0 08-08-2007 07:19 PM

All times are GMT -5. The time now is 08:14 PM.


Powered by: vBulletin Version 3.8.1
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0
Copyright GulfCoastBands.Com 2004-2008

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47