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Hugh Hefner's Pot Roast Recipe

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This recipe for Hugh Hefner's Pot Roast is from The Kerul Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4 - 7) pound blade-cut chuck roast or blade cut 2½ inches thick
1 tablespoon seasoned salt
1 teaspoon white pepper
1 tablespoon garlic salt
¾ cup flour
⅓ cup oil
1 cup unsalted butter
5 to 6 cups cold water
1½ cups coarsley chopped white onions
1 cup coarsley chopped carrots
1 cup coarsley chopped celery
¼ cup bottled gravy color (Gravy Master®)
4 small red potatoes boiled
Directions:
Directions:
Trim excess fat from roast. Rub seasoned salt, 1 teaspoon white pepper and garlic salt on both sides of meat. Coat heavily with flour, about ¼ cup.

Heat oil in heavy pan over medium heat. Add roast and brown (seare) on each side. Remove from pan and pour off fat. Scrape brown bits from bottom of pan and reserve.

Melt butter in same pan and stir in ½ cup flour to make roux. Cook and stir roux until rich brown. Add water to make a generous amount of gravy (consistency should be thin at this time). Add onions, celery, carrots, and gravy color. Add reserved roast and scrapings. Roast covered in 350º oven 3 to 4 hours.

Remove meat from pan and keep warm. Heat gravy mixture on stove top over medium heat until medium consistency, storring frequently. Strain into serving bowl and season to taste with sea salt and white pepper. slice meat with gravy and serve with boiled potatoes.
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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