Pot Roast With Green Beans And Mashed Potatoes

• 6 tbsp butter
• 3 1/3 lb beef chuck roast
• 1 bunch braising greens, coarsely cut
• 2 1/2 cups dry white wine
• 1 None bay leaf
• 4 None juniper berries
• 3 1/3 lb potatoes, peeled
• 1 cup milk
• 1 pinch grated nutmeg
• 2 1/4 lb green beans
• 1-2 tsp cornstarch, mixed with 4 tbsp water to make a slurry

1. Preheat the oven to 325u0b0F. Heat 1 tbsp butter in a pan and sear the beef for 10 mins, turning as necessary. Add the greens and saute them briefly. Pour in 1 cup water and the wine and bring it to a boil. Add the bay leaf and juniper berries and season to taste. Cover the pan and roast the beef for 3 1/2 hours.
2. For the vegetables, cook the potatoes in salted water for about 20 mins. Bring the milk and 4 tbsp butter to a boil in a small pan. Drain the potatoes and pour in the hot milk. Season with salt and nutmeg and mash the potatoes well. Meanwhile, cook the beans in boiling salted water for about 15 mins. Drain the beans, add the rest of the butter and give them a gentle shake.
3. To serve, remove the beef from the roasting pan and keep it warm. Strain the meat juices into a saucepan. Add the cornstarch slurry and cook until thickened. Carve the beef into slices and serve on plates with the meat gravy, beans, mashed potatoes and any remaining gravy on the side.

butter, beef chuck roast, braising greens, white wine, bay leaf, berries, potatoes, milk, nutmeg, green beans, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/16128 (may not work)