Saturday, January 8, 2011

The Perfect Pot Roast w/Homemade Mashed Potatoes and Gravy

The Perfect Pot Roast w/Homemade Mashed Potatoes and Gravy
 This is an easy yet scrumptious meal that'll turn any large cut of beef into a flavorful delicious meal!

What you'll need:
Any large cut of beef (I usually use a rump roast, cheap yet scrumptious when slow cooked! You'd never think rump would taste this good!)
1 Tbs olive oil
2 Onions (Chopped)
2 Garlic cloves (Minced)
Mini carrots (Gives it a nice sweet taste)
Tbs of basil
Crockpot (preferred, or roasting pan)

Wash all ingredients besides basil and roast of course. Mince garlic, chop onions.
Line your crockpot or roasting pan with full stalks of celery less leafy tops.
Throw your carrots in there
Pour half a cup of water in the bottom
Take your roast out and coat it with tbs of olive oil or other oil
Rub on the minced garlic and chopped onions, sprinkle with salt and pepper, basil.
Place roast on top of celery stalks (This is key as it will keep your roast from overcooking ensuring it comes out juicy & scrumptious)

Cook on high heat for 10 minutes to get everything going, reduce to medium for around an hour finish on low. Again, every appliance is different, checking frequently is key! If you really don't want to mess with it cook on high for 10 min reduce to low will take aprox 2-3 hours or more.

Homemade mashed potatoes with garlic

What you'll need:

Around a half bag or more of roasting potatoes
2 cloves of garlic (Minced)
1 stick of salted butter
Tsp parsley Lg cooking pot

Wash potatoes, cut them in half (cooks quicker), place in lg pot (I prefer not to skin, more flavor and healthier for you!), fill pot with water over potatoes, start on high heat bring down to medium once boiling, cook until you can stick a fork in one of the potatoes with ease, mash with potato masher, throw your stick of butter in there as well as your garlic, salt and pepper to taste.

Homemade beef/veggie gravy from roast:

What you'll need:

Flour and juice from your roast
Empty jar with lid or whisk and bowl
1/2 teaspoon of salt, dash of pepper

Pour meat/veggie juice from roast into an empty jar or other container, add salt, dash of pepper, if using the jar method pour around a half cup of flour in initially, put the lid on and shake until smooth, test consistency by taking a spoon and dipping it in letting the gravy run off to see how thick it is, if not thick enough add a little more flour and repeat. If using a container and whisk you must slowly pour in the flour a bit at a time while whisking at the same time otherwise you'll have gravy with flour chunks. If you've made it too thick add more juice to level it out. You can also use a food processor which is the best method in my opinion.

Now THAT'S Scrumptious!

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