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Ingredients

• 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)
• Salt

Description

Prepare The Smashed Potatoes As Soon As The Beef Is Tender; The Meat Can Continue To Cook Until They're Ready.

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