Recipe courtesy of Mayfair Diner


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  • Level: Intermediate
  • Total: 4 hr 45 min
  • Prep: 15 min
  • Cook: 4 hr 30 min
  • Yield: 30 to 40 servings
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Pot Roast:

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

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

Potato Pancake:

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


  1. 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. 
  2. 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.


  1. 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. 
  2. 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:

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

Potato Pancake:

  1. 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.