Ingredients

The following ingredients have 7 Servings
  • 3 pound chuck roast (trimmed)
  • 2 tablespoons olive oil
  • 4 garlic cloves (smashed)
  • 6 carrots (sliced)
  • 1 1/2 cups frozen pearl onions
  • 1 cup red wine
  • 1 cup vegetable stock
  • 1/4 cup fresh parsley (chopped)
  • 1 1/2 cups instant polenta
  • 2 tablespoons butter
  • 2 tablespoons prepared horseradish

Instruction

  • Pat the chuck roast dry with paper towels, then generously season it with salt and pepper. Heat the olive oil in a large frying pan set over high heat. When the oil begins to shimmer, add the roast to the pan. Sear for 4-5 minutes on each side, or until deeply browned.
  • Transfer the roast to a slow cooker. Add the garlic cloves, carrots, onions, wine, and stock. Cook on low for 8-10 hours, or until the meat is falling-apart tender.
  • Transfer the roast to a cutting board. Shred the meat, then drizzle it with some of the pan juices. Sprinkle with parsley and season with salt and pepper. Use a slotted spoon to transfer the vegetables from the slow cooker to a serving dish.
  • Prepare the polenta immediately before serving: Bring 6 cups of water to boil in a large pot. Add the polenta and 1 teaspoon salt. Cook over medium heat, stirring frequently, for 3 minutes, or until the polenta begins to pull away from the edges of the pot. Remove from heat and stir in the butter and horseradish.