Food Network: Pot Roast and Vegetable Gravy

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Pot Roast and Vegetable Gravy
(Recipe courtesy of Mayfair Diner, Philadelphia)

Ingredients
Pot Roast
1 10 to 12 pound bolar (chuck roast)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

Directions
Pre-heat 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 two hours.
Then turn over and cook for another 2 to 2 1/2 hours.

Ingredients
Gravy:
10 ounces flour

Directions
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
three 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.

Ingredients

Mashed Potatoes
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

Directions
Boil or steam potatoes until well done. Place in a mixing bowl and add
the above ingredients. Whip, then serve.
Potato Pancake
10 pounds of potatoes 8 eggs 2 ounces salt 1/2 bunch of parsley 1 tablespoon baking powder 2 pounds
of flour 1 teaspoon white pepper 4 medium onions
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 two 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 primex vegetable oil so that when melted it
will equal about 1/8 inch in bottom. Primex 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.