Classic Pot Roast With Garlic Thyme Gravy And Mashed Potatoes And Peas Food

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY AND MASHED POTATOES AND PEAS

Steps:

• Heat oil in a sauté pan over medium-high heat. Sear the roast on all sides, about 10 minutes total. Transfer the roast to a 4- to 6-quart slow cooker.
• Stir the flour into the sauté pan and cook for 1 minute. Add the tomato paste and cook for 1 minute more.
• Deglaze the sauté pan with wine, cooking until the liquid evaporates. Stir in the broth and Worcestershire sauce. Bring the mixture to a simmer and scrap up the brown bits.
• Transfer the broth mixture to the slow cooker and add the onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork-tender, on high heat setting for 4-5 hours or on low-heat setting 8-9 hours. Discard the thyme sprigs and bay leaves before serving.
• Boil potatoes in a pot of salted water until tender about 12-15 minutes and drain. Return the potatoes to the pot and cook, stirring over low heat for 1 minute to remove moisture. Mash potatoes until smooth.
• Stir in milk, butter, peas, salt and pepper and serve immediately. Garnish with fresh chives if you would like.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
• STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
• TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
• DISCARD thyme sprigs and bay leaves before serving.

THYME ROASTED POTATOES

Steps:

• Preheat oven to 450°F and place a backing pan on rack in lower third.
• Toss together all ingredients in a bowl; season with salt and pepper.
• Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
• Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).

CLASSIC ROAST POTATOES

Steps:

• Preheat oven to 400°F.
• Peel the potatoes and halve lengthways.
• Place in a saucepan and cover with cold, salted water.
• Bring to the boil and then simmer for 5 to 6 minutes.
• Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
• This will begin to break down the edge of the potatoes.
• These slightly rough edges will become crisp and crunchy during the roasting.
• Heat a frying pan with 1/4 inch of oil or melted lard.
• Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
• Fry the potatoes in the oil, turning occasionally until completely golden brown.
• Now transfer the potatoes to a roasting pan.
• Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
• Roast for another 30 minutes.
• Remove the crispy roast potatoes from the pan and serve.
• A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
• For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.