Friday, December 17, 2010

Roast, Mashed Potatoes and Gravy

This is our classic Sunday Dinner.
We have it at least once a month.
Pretty basic, but this is the way I make it.

**Monday I will post a recipe for using the leftovers**
Sunday Dinner Roast
1 Beef Rump Roast
1 onion
salt, pepper and garlic powder
2 bay leaves

Season each side of the roast with salt, pepper and garlic powder.
Slice onion and place over meat.
Place bay leaves on meat (not over or under onions).
**I LOVE to eat the sliced onions once cooked, but even if you don't they still provide the meat with some good flavor.

For the Crockpot:
Cook on low for 5-8 hours (depending on size)

For the oven:
Bake at 350 for 3-5 hours (depending on size) - about 1 hour per pound when frozen.

** I will occasionally peel potatoes and carrots and throw them in on top of the meat. Just season with more salt and pepper.

Mashed Potatoes
3-4 lbs. potatoes (Idaho, Red, Yukon, whatever)
1 stick butter

Peel potatoes if desired (I never do, even with baking potatoes.  I prefer the texture of the skin).
Cut potatoes into equal pieces.
Place in pot and cover with cold water, 1-2" above potatoes.
Generously salt the water (you want it to taste like salt water).

Bring potatoes to a boil.
Boil until fork tender, about 15-20 minutes.
Strain potatoes and return to pan.

Add butter and mash potatoes as much as possible.
Season with pepper (you shouldn't need more salt).
Add milk while continuing to mash, until desired consistency.

Once roast is cooked, remove from pan.
Discard any large fatty pieces that may be in the pan drippings.
Heat drippings over medium heat.

Add flour to drippings, mixing constantly with a whisk, to create a roux.
(You want it to be fairly thick; it should form a ball and stick to the whisk).  The amount of flour depends on the amount of drippings.
Once a ball forms, continue cooking, stirring constantly, for about 3 minutes.
Gradually add water or beef broth (I always use water), mixing in slowly, until desired consistency is reached.

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