Name: POT ROAST AND VEGETABLE GRAVY
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H30M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 30 to 40 servings
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

Directions

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.

Recipe courtesy of Mayfair Diner, Philadelphia, PA

POT ROAST AND VEGETABLE GRAVY

Ingredients

Pot Roast:

Gravy:

Mashed Potatoes:

Potato Pancake:

Directions

Gravy:

Mashed Potatoes:

Potato Pancake:

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