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