Category Archives: Gravy

Crown Pork Roast with Mashed Potatoes; Recipe


Heaven on a plate!

Heaven on a plate!

Crown Pork Roast with Mashed Potatoes; Recipe

The other day I was shopping for groceries when I saw this magnificent Crown Pork Roast at the meat counter of Fresh Market in Cincinnati. I was supposed to cook Smoked Bacon Wrapped Pork Tenderloin but when I saw this I couldn’t stop thinking about it. I’ve been wanting to do this for quite some time and I have an abundance of fresh herbs to use from my garden. About 19 years ago while camping in Mercer, Wisconsin My son’s mother (while pregnant with Chris) and I went for dinner at The Club 51 on Highway 51 that runs straight up the middle of the state. I’ve had many epic meals at Club 51 (one of many famed supper clubs in norther Wisconsin) but this one was truly amazing! Crown Pork Roast with Rosemary Crust. I can’t believe it has taken me so long to replicate this.

Ingredients

Ingredients

Ingredients

5-7 pound Crown Pork Roast bones Frenched

2 Large sprigs rosemary

2 Large handfuls fresh sage

6-7 cloves garlic

1/4 stick butter

2 tbsp olive oil

1 tsp cracked black pepper or more to taste

Preheat Oven to 225 degrees

Let Crown Pork Roast come to room temperature for 1-2 hours on your counter.

Tip: letting your roast come to room temperature allows it to cook more evenly without the center being under cooked.

Cut butter into small chunks and place into a food processor; add remaining ingredients except olive oil. Pulse until well chopped. Add olive oil by drizzling into the top until a loose paste forms. carefully spread the paste over the entire roast. The paste will stick to roast quite well.

Going in the oven.

Going in the oven.

Roast uncovered until internal temperature reaches 150-155 degrees. Insert meat thermometer into the round end of the thickest part of the roast. My roast took about 5 hours but I caution; we are cooking to internal temperature not time. When your roast reaches the desired temperature; place on a cutting board and cover with a large bowl or foil. Let rest 15-20 minutes before carving. I normally start my mashed potatoes when the roast is almost done.

The Gravy & Stock

After the roast went in, I started the stock for the gravy. The butcher gave me the bone trimmings after cutting my roast to order. You can use bouillon but I prefer homemade and I had five hours to let my gravy stock come together.

Ingredients

2 pounds pork trimmings with bones

2-3 carrots with skin cut up

1 large onion cut up

2-3 ribs celery cut in half

5-7 cloves smashed garlic

handful black peppercorns

handful fresh sage

1 large sprig rosemary

1 cup white wine (not too sweet)

Corn starch slurry with water. Follow directions on corn starch package for amounts based on how much liquid the stock yields.

Place all ingredients except wine and corn starch in a large pot or dutch oven. Bring to a boil then reduce heat and let simmer for the entire time the roast cooks. Add more hot water as needed to cover. When the roast is resting; drain the stock add wine salt and pepper as needed. Bring to a boil. Thicken with corn starch water mixture whisking as you add slowly. Make sure to keep mixing the corn starch and water so it doesn’t settle.

Mashed Potatoes

This recipe is based on my friend Jon Stiles’s recipe from his cookbook Cooking for Friends Vol. 2. I loved Jon’s recipe and tried it a little different. The ingredients are pretty much the same but the technique is a little different. I add more salt, garlic and pepper to mine but I add them to the cooking water and adjust for flavor after the potatoes are mashed. Jon uses fresh garlic and I used powdered. Jon told me once “don’t get too attached to fresh ingredients, powdered and dried spices are perfectly fine and have their place in the kitchen”.

Ingredients

5 pounds pealed Yukon Gold Potatoes. Do not substitute! Cut into chunks about 1/4 inch thick

Handful kosher salt

1 tbsp ground black pepper

3/4 -1 cup whole milk

2 sticks salted butter brought to room temperature and cut up

1 tbsp powdered garlic

Cover potatoes with cold water and add salt, pepper and powdered garlic. bring to a boil. Cook until tender but not mushy. Drain water and transfer to a mixing bowl. add butter and half of the milk. Mix on low speed until ingredients are incorporated then speed up. Taste; add more milk, salt, pepper and garlic as needed.

Carve roast one rib at a time. Plate and side with mashed potatoes and gravy.

I really wish Jon could have tasted this one… It was magnificent!

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Sirloin Tip Roast with Oven Browned Vegetables


Sirloin Tip Roast cooked exactly the way I like it!

Sirloin Tip Roast with Oven Browned Vegetables

Ingredients

3-5 Pound Sirloin Tip Roast, rump or round round roast

2 pounds Idaho potatoes wedged

1 pound carrots cut in half peeled or unpealed

2 onions quartered

5 ribs celery cut in half

1 whole bulb garlic with outer skin pealed off

Salt & pepper

The Roast & Vegetables

In a large roasting pan combine all ingredients except the roast and drizzle with olive oil. With your hands toss and mix all vegetables to coat with oil. Sprinkle with salt and pepper and mix again. Put the roasting pan with vegetables in a 350 degree oven uncovered for 30 minutes. Coat the roast with olive oil and rub all over. Sprinkle with salt & pepper on all sides.  Make sure you take the roast out of the refrigerator at least an hour or up to 2 hours before cooking. This will allow for even cooking.

After your vegetables have cooked for 30 minutes uncovered, take out the pan and place the roast in the center of the pan moving the vegetables to the side. Cover the roasting pan, reduce the heat to 325 and cook for 1 hour. Take out the roasting pan after an hour to rotate (turn over) the roast and remove the head of garlic. With a meat thermometer check for temperature. I shoot for 135 in the center of the roast. This is the ideal temperature to remove for medium rare. Your roast should not be done at this point. My roast was about 110 degrees at the 1 hour point. This will differ depending on the size. You really need to do this quickly so the roast doesn’t begin to cool. At this point I insert a remote thermometer into the side of the roast to reach the center. Place the roast uncovered back into the oven until you reach 135-140 or your desired temperature. Beef roasts typically become tough after 135-140 degrees. Bring the thermometer with you until the temperature reads 135. Remove the roast to a bowl and cover with foil. The roast will expel a little juice, use this in the gravy. Put the vegetables back into the oven for 30 more minutes and raise the heat to 350 or 375; this will brown the vegetables. Remove the vegetables to a covered dish. There should be some liquid left in the roasting pan. If not add a little hot water and scrape drippings off the bottom of the pan. Pour the liquid from the pan into your gravy; This is not an option. The flavor from the roast and vegetables is essential to the gravy’s flavor.

The Gravy

Ingredients

Beef base or bouillon  (Miners Brand)

1-2 sprigs fresh thyme or 1/2 tsp dried

4 cups of water

1 head roasted garlic

Cracked pepper to taste.

6 tbsp corn starch with half cup of water mixed well.

Tip: The corn starch will settle in the water very quickly making it necessary to mix well before adding to broth every time!

In a sauce pan squeeze roasted garlic into the 4 cups of water and beef base. I used about one and one half tablespoons. Add the base in increments until you reach the desired flavor. Use 1 bouillon cube per cup of water. Turn up the heat to just under medium and let cook for 30 minutes uncovered. Remove the sprigs of thyme and add your corn starch water mixture. Make sure you stir the corn starch and water before adding a little at a time until thickened. Add juices from the roasting pan and bowl where the roast is resting. More corn starch may be needed to thicken the broth or just turn up the heat and let it cook off. You will need to stir constantly at this point. The roasted garlic makes this gravy “Over The Top”!

Slice the roast thin and ladle gravy over the beef and vegetables. Some nice bread or dinner rolls are a must to soak up the gravy.

This was the best roast I have ever made. Enjoy!

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