The Table: Roast Beef and Mash Potatoes…

Roast Beef..(Carni Arrosto Al Vino Rosso) 


  • 3 Shallots, Diced Finely
  • 1 Bunch Green Onions Chopped
  • 4 Pounds Boneless Beef Chuck Roast
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 5 Large Cloves Garlic, Minced
  • 2 Cups Dry Red Wine
  • 2 (14.5 Ounce) Cans Diced Tomatoes, Undrained
  • 1 Cup Beef Stock
  • 4 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Dried Rosemary
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Basil
  • 2 Teaspoons Dried Thyme
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Tomato Paste


  1. Place half the sliced shallots and green onions into the bottom of a slow cooker. Or Dutch Oven. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the Green onions. Place the remaining onions and garlic on top of the roast.

  2. In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours. If using Dutch Oven preheat to 300 Degrees and cook 6-8 Hours until meat is tender.

  3. If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.

  4. Serve with Garlic Mash Potatoes or Roasted Cauliflower Mashed Potatoes and Roasted Asparagus or Green Beans and a garden salad with balsamic vinaigrette and dinner rolls.

Best Garlic Mash Potatoes


  • 2 Whole Heads Garlic, Top Third Sliced Off And Discarded
  • Olive Oil
  • 1 Tablespoon Sea Salt
  • 5 Pounds Yukon Gold Potatoes, Peeled And Cubed
  • 1 Cup Sour Cream
  • 1 (4 Ounce) Package Cream Cheese
  • 1 Cup Butter
  • Salt And Ground Black Pepper To Taste


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.

  3. Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.

  4. Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.

  5. Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

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