Recipe courtesy of Mayfair Diner
Show: The Best Of
Episode: Diners
Total:
4 hr 45 min
Active:
15 min
Yield:
30 to 40 servings
Level:
Intermediate

Ingredients

Pot Roast:
Gravy:
Mashed Potatoes:
Potato Pancake:

Directions

Pot Roast:

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.

Gravy:

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.

Mashed Potatoes:

Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.

Potato Pancake:

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.

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Pot Roast and Vegetable Gravy

Recipe courtesy of Mayfair Diner

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