Wednesday, August 22, 2012

Pot Roast and Taters with Kettle Gravy

Pot Roast & Taters with Kettle Gravy

    Hearty, comfort food especially good on cold Winter days, but a family favorite always. 

  3 lb. Eye of round roast
3 lbs Yukon gold potatoes
2 lbs carrots
3 ribs celery
1 vidalia sweet onion

Kettle Gravy:
1/2 stick butter (4 Tbsp)
Beef broth
1 cup flour

Place beef roast in crock pot at night with enough
water to cover completely.
Set crock pot to high.
Add salt, pepper and seasonings.

In the morning wash and peel carrots and taters
Cut taters in half
Cut carrots into coarse chunks
Peel onion and quarter
wash celery and cut into coarse sections.
Add them to the cooking beef.

Allow to cook until veggies are tender.
Roast beef should be done and cooked to a turn
after about 12 hrs.
Veggies should be tender now, but not falling apart.
Yukon Gold potatoes have a buttery taste and look good too!

Remove roast from crock pot
Slice and place into serving dish
Arrange taters, carrots and other veggies in dish

Kettle Gravy Preparation:

Using a 2 quart sauce pot
place on burner on high setting
Add 1/2 stick butter and stir til melted
Add flour a little at a time
I don't REALLY measure the flour
Just add it stirring constantly
until the grease of the butter is taken up
and there are no lumps and the mixture or roux is brown
Add salt and pepper to taste
Add 1 cup cold water to roux
Stir until smooth and then add 2 cups reserved beef broth
strained through a slotted spoon to remove any veggie pieces

Pour Kettle Gravy over Roast beef and veggies.

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