Friday, February 28, 2014

RED WINE AND MEAT WITH HORSERADISH MASHED POTATOES ENJOY DAN:

RED WINE POT ROAST WITH HORSERADISH MASHED POTATOES IN THE CROCK POT
                                                                                                       By CHEF DAN:
Serves 6-8

INGREDIENTS:
1 (3 to 3-1/2) pound boned beef roast trimmed
A healthy amount of fresh ground black pepper
1 tablespoon olive oil
3 carrots cut into matchsticks
1 onion, chopped
3 garlic cloves, quartered
9 baby portabella mushrooms, halved
1-teaspoon EACH thyme, paprika, lemon pepper, rosemary, and salt
2 cups Merlot
1/2-cup water
1/2-cup tomato paste
1-1/2-teaspoon cornstarch
1-(2 Oz) package of dry onion mix
6 cups horseradish potatoes (recipe to follow)

HORSERADISH MASHED POTATOES:
3 pounds russet potatoes, washed and peeled, and cut into 1-1/2-inch chunks
1 cup sour cream
2 tablespoons butter
Salt and pepper to taste
2 tablespoons prepared horseradish

DIRECTIONS FOR HORSERADISH   MASHED POTATOES:
1.   In a stock-pot bring 2 quarts of water to a boil.
2.   Add chunks of potatoes and bring to boil over high heat,
3.   Reduce heat cover and simmer for 20-25 minutes.
4.   Drain and cool; when cool add sour cream, butter and mash the potatoes.
5.   Season with salt and pepper and add horseradish, mix to consistency desired.

DIRECTIONS FOR CROCK-POT:
1.   Sprinkle roast generously with fresh ground black pepper.
2.   In a skillet over medium-high heat add oil and when simmering.
3.   Add roast and brown on all sides.
4.   Add to crock-pot and mix all the other ingredients together and pour over the meat.
5.   Cover and cook on low for 7-8 hours.
6.   Remove roast to a platter, let cool 10 minutes and slice into healthy slices.
7.   Turn crock-pot to high and whisk cornstarch into the juices.
8.   Spoon juices over the sliced meat.
9.   Serve with horseradish potatoes.

ENJOY DAN:                                                                    BON-JOUR     



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