Poker Night - Roast with Rice and Gravy

Something hearty for a group of hungry guys...what to cook? You can never go wrong with a Roast full of potatoes, carrots, and gravy over rice.  Its very filling, easy to make and is a guaranteed crowd pleaser. Now this is a little different because its not only for my husband but for a group of his friends, but this recipe is great for a sunday dinner and you can freeze the rest for weeknight meals. 

Cook Time: 2- 2 1/2 Hours
Serves: 2 with lots of leftovers or 8-9 hungry boys
Calls to Mom and Brother: 3 total

First you will need a 5qt pot with lid, a frying pan, and a medium saucepan with lid for the rice.

INGREDIENTS:

• 2lb Eye of the Round Roast
• 1 yellow onioin
• 6 cloves of garlic
• 1 large bell pepper
• 2 stalks of celery
• 8 red potatoes
• 2 cups baby carrots
• 4 cups Beef Stock
• 1/4 cup Green Onions
• 1/2 cup EVOO plus one tablespoon for browning the roast
• 1/2 cup Flour plus some for dusting
• 1/4 cup fresh cut parsley
• Salt and Black Pepper to taste
• 2 cups rice
• 4 cups water

PREPARATION:

Cut 3 cloves of garlic into little slices and stuff them into the roast using a knife and your finger. Salt and pepper the outside of the meat and drizzle with EVOO, then lightly dust with some flour (this helps brown the meat and seal in the juices which means more flavor).  Heat some EVOO (about a tablespoon) in a frying pan over med high heat, brown the roast on all sides forming a golden brown crust. While the meat is browning you can dice the onion, bell-pepper, celery, and mince the garlic. Remove roast out of pan and reserve in 5qt pot for later.

TO MAKE A ROUX:

Now add the 1/2 cup off EVOO to the pan with the drippings from the roast over med-high heat then slowly add the 1/2 cup of flour, stirring constantly as to avoid burning and also scraping the bits off the pan.  This is making the roux so it will thicken as it heats up (remember to keep stirring!!) When the roux is about the color of peanut butter you can add the diced onions, bell peppers, celery, and garlic. Let cook for 5 minutes until onions are translucent and garlic is fragrant (it will smell delicious!). Slowly pour in the beef stock using a whisk as to avoid clumping (you will start to see the gravy forming, keep whisking)

SLOW COOK TIME:

Once all is mixed and has a smooth consistency, pour over the roast in the 5qt pot and bring to a rolling boil.  Reduce heat and let simmer for 1 1/2 hours, stirring occasionally. While this is simmering you can quarter the potatoes and have carrots ready.  Add them to the roast and return to a boil for the last 30-35 minutes or until the potatoes are forkin' tender (meaning you can push a fork through easily)

THE PERFECT RICE:

Bring 4 cups of salted water to a boil, add 2 cups of rice stirring once and put lid on and LEAVE IT ALONE (no peeking!) reduce heat and let simmer for 18-20 minutes, turn heat off and let sit with lid on for 10 minutes. Take off lid, add 1/4 cup of green onions and fluff with a fork to mix and separate. 

TO SERVE:

I like to take the whole roast out and cut into slices with the gravy and veggies over some rice then garnish with the fresh cut parsley. ENJOY!

SOME HELPFUL TIPS:

• To speed up cook time you can cut roast into 3 equal chunks before browning.
• If gravy is too thick you can always add water.
• Using beef stock as opposed to beef broth adds more flavor.