Pot Roast with hidden veggie gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
27 oz Beef chuck, arm pot roast Water2 1/4 cups Mashed Potatoes4.5 cup slices Carrots9 cup (1" pieces) Cauliflower, frozen, cooked 9 small pieces of corn on the cob6 cup Beef Gravy or cornstarch to thicken cooking stock to make gravy3 tbsp Garlic powder3 tbsp Onion powder5 cubes beef bullion cube3 Tbsp Butter or margarine 3 tbsp. Kraft Real MayoSalt optionalBlack Pepper optional
Roast
Combine meat water and seasonings in cooking vessel of your choice and cook until tender and to done your liking. If cooking in an over you may want to use a little meat tenderizer to help your roast turn out tender.
Gravy
Once the roast is done transfer the cooking liquids to a good sized pan. Add your carrots and 1/2 cauliflower to your meat broth and boil until veggies are soft. Using a strainer over a bowl so you don't loose your meat broth strain the veggies out and dump them in either a bowl or a blender. If your using a blender just keep pulsing it until your veggies are the consistency of baby food, if they seem sticky add a bit of your broth. If using a mixer beat the veggies on high until paste like then mix in broth a little at a time until you have a baby food consistency. Once you have the baby food thickness return your veggie puree and your broth minus a 1/4 cup to the pan and bring to a gentle boil. If your gravy is to think use the reserved broth mixed with a teaspoon or two of corn starch to thicken it. If the gravy seems to thick use the reserved brother to thin it, if that isn't enough add a bit of water. Just be careful when adding liquids as it is easy to get it to thin.
Mashed Potatoes
In another pan start your potatoes cooking, once they are nearly done add the rest of your cauliflower the them. When potatoes are done (easily poked with or break apart when poked with a fork) drain your water and return potatoes and cauliflower to pan or mixing bowl. Add butter, mayo and salt pepper and garlic to taste, usually about a tsp of garlic does it for us. Mix potatoes and cauliflower with a hand or stand mixer until smooth and creamy, if your potatoes are gummy try adding a splash of milk until you get the consistency you want.
Serving Size: This feeds our family of 9 with ease. Everyone gets 3 oz of meat 1/2 cup of potatoes 1 ear of corn and a dinner roll.
Combine meat water and seasonings in cooking vessel of your choice and cook until tender and to done your liking. If cooking in an over you may want to use a little meat tenderizer to help your roast turn out tender.
Gravy
Once the roast is done transfer the cooking liquids to a good sized pan. Add your carrots and 1/2 cauliflower to your meat broth and boil until veggies are soft. Using a strainer over a bowl so you don't loose your meat broth strain the veggies out and dump them in either a bowl or a blender. If your using a blender just keep pulsing it until your veggies are the consistency of baby food, if they seem sticky add a bit of your broth. If using a mixer beat the veggies on high until paste like then mix in broth a little at a time until you have a baby food consistency. Once you have the baby food thickness return your veggie puree and your broth minus a 1/4 cup to the pan and bring to a gentle boil. If your gravy is to think use the reserved broth mixed with a teaspoon or two of corn starch to thicken it. If the gravy seems to thick use the reserved brother to thin it, if that isn't enough add a bit of water. Just be careful when adding liquids as it is easy to get it to thin.
Mashed Potatoes
In another pan start your potatoes cooking, once they are nearly done add the rest of your cauliflower the them. When potatoes are done (easily poked with or break apart when poked with a fork) drain your water and return potatoes and cauliflower to pan or mixing bowl. Add butter, mayo and salt pepper and garlic to taste, usually about a tsp of garlic does it for us. Mix potatoes and cauliflower with a hand or stand mixer until smooth and creamy, if your potatoes are gummy try adding a splash of milk until you get the consistency you want.
Serving Size: This feeds our family of 9 with ease. Everyone gets 3 oz of meat 1/2 cup of potatoes 1 ear of corn and a dinner roll.
Nutritional Info Amount Per Serving
- Calories: 618.7
- Total Fat: 24.6 g
- Cholesterol: 54.8 mg
- Sodium: 1,663.0 mg
- Total Carbs: 69.8 g
- Dietary Fiber: 11.0 g
- Protein: 33.6 g
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