Pot Roast
Ingredients:
| Approx. 45 lbs. |
4 Pot roast |
For Sauce: |
| 3 Gal. |
Reserved braising liquid and add additional veal stock to increase the volume to a total of 3 gallons. |
| 16 oz. |
Butter or fat |
| 16 oz. |
Flour |
Garnish |
| 2 lbs |
Carrots, diced |
| 2 lbs |
Celery, diced |
| 2 lbs |
Peas |
| 2 bags |
Pearl onions |
| 3 cups |
Chopped parsley |
| Salt / Pepper |
To Taste |
Method:
- Pot roast – seasoned, seared, and braised in veal stock at 325° for approximately 2½ hours. **Best if done the day before.** Remove from pan and let rest then slice (thinly) after making sauce into 4½ oz. portions.
- Drain braising liquid strain, and reserve for sauce
- Make roux by melting butter and whisking in flour, then whisk in reserved liquid to form the sauce.
- Blanch carrots, celery and peas in the steam kettle. Stop cooking process in ice bath and drain well.
- Caramelize onions in wok in batches about 1/3 at a time.
- Place pot roast portions into 2” hotel pans 8 portions per pan.
- Ladle on sauce, sprinkle on garnish vegetables, then pearl onions, then top with parsley and serve.
Source: Chef Keith Hammerich, CCSF
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