1

Rinse beef, pat dry and sprinkle generously all over with pepper. Melt butter in 10-12" nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6-8 minutes total.

2

Meanwhile, cut carrots into sticks about 3/8" thick and 2" long. In a 4½ quart or larger electric slow cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

3

Cover and cook until beef is very tender when pierced, 8-9 hours on low, 5-6 hours on high. If possible, turn meat over halfway through cooking.

4

With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 1½ T. water; pour into cooker and stir often until sauce is bubbling, 10-15 minutes.

5

Prepare potatoes: Scrub and peel potatoes; cut into 1½" chunks. Bring potatoes to boil in a large pot of water; reduce heat, cover and simmer until potatoes mash easily when pressed, 20-25 minutes. When potatoes are done, heat cream and butter in a microwave-safe container just until steaming (don't boil), 1-3 minutes. While cream is heating, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper and desired amount of horseradish to taste.

6

With a slotted spoon, lift vegetables from cooker and arrange on platter beside meat. Spoon horseradish smashed potatoes onto platter; sprinkle with parsley. Spoon sauce over meat.

7

Slice meat and serve with vegetables, potatoes and sauce, adding salt to taste.