POT ROAST AND VEGETABLE GRAVY

POT ROAST AND VEGETABLE GRAVY image

Provided by Food Network

Time 4h45m

Yield 30 to 40 servings

Number Of Ingredients 28

Ingredients

1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter
3 tablespoons tomato paste
2 kernels fresh garlic, smashed
2 bay leaves
1 tablespoon pure ground black pepper
1 tablespoon salt
1 teaspoon onion salt
5 large red bliss potatoes, cubed
12 small carrots or 2 yellow rutabagas
2 onions
1/2 stalk celery
10 ounces flour
10 pounds peeled large red bliss potatoes
2 ounces horseradish
2 onions, ground
1 teaspoon white pepper
1 tablespoon salt
8 ounces drawn butter
8 ounces warm half-and-half
1 ounce parsley, chopped
10 pounds of potatoes
4 medium onions
8 eggs
2 ounces salt
1/2 bunch parsley
1 teaspoon white pepper
2 pounds flour
1 tablespoon baking powder

Steps:

Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.