Look what our friend Chef Shaun O'Neale cooked up for us! I know what were going to making for our family for Christmas this year!
Christmas Roast w/ Potatoes Au Gratin and Pancetta Green Beans
Potatoes Au Gratin
3 tablespoons butter
1/2 cup yellow onion, diced
4 cloves garlic, minced
3 tablespoons all purpose flour
2 cups whole milk
1/2 cup heavy cream
1 1/2 cup emmentaler cheese, grated
1/2 cup parmesan, grated
2 pounds russet potatoes, sliced thin on a mandolin
Salt & freshly ground pepper to taste
2.5 pound chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 sprigs rosemary
2 sprigs thyme
6 tablespoons unsalted butter, divided
1/2 yellow onion, sliced
3 tablespoons all purpose flour
2 cups beef stock
Drippings from roast
Pancetta Green Beans
2 thick slices of pancetta, diced
1 pound green beans
2 tablespoons sherry vinegar
Salt & freshly ground black pepper to taste
To make the potatoes au gratin: Pre heat the oven to 350 degrees. Place the CookCraft 12in Casserole pan over medium heat. Add the butter and let melt and start to bubble, add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook for 2 minutes to make a roux. Add the whole milk and the heavy cream and bring to a simmer, cook until the milk starts to thicken, about 5 minutes stirring often. Add all the the emmentaler cheese and half of the parmesan and cook until completely melted. Season with salt and freshly ground pepper. Add the potatoes and stir in making sure you have even layers of potatoes, rage the potatoes so there are no gaps in the pan. Sprinkle the remaining parmesan over the top of the potatoes and place the cover on the pan. Place in the oven and cook covered for 1 hour. Remove the top and continue to cook until the top is golden brown and crusty. Remove from the oven and let rest for at least 20 to 30 minutes.
To make the Christmas roast: 3 hours before you plan to start season the roast liberally with salt. #0 minutes before you plan to start remove from the fridge and season and let come to room temp. Place the CookCraft 10in skillet over high heat and add the oil and let heat until it starts to smoke slightly. Re season the meat with a little salt and liberal amount of pepper. Sear the roast on all sides. Once the roast is seared add the herbs and half of the butter and baste the roast on all sides for about 2 minutes. Transfer the roast to a sheet pan lined with a cooling rack and place in the 350 degree oven. Cook the roast to an internal temp of 125 degrees. Discard the burnt butter from the skillet but do not clean. Add the remaining butter over medium heat and let melt and bubble. Add the onions and cook until translucent about 5 minutes. Add the flour and cook stirring often for 2 minutes. Add the beef stock and cook until the gravy just starts to thicken. Turn off the heat and set aside until ready to serve. When ready to serve add a little water and re heat the gravy, strain and serve. Once the roast is finished, remove from the oven and rest for 30 minutes. Slice thin and serve.
To make the pancetta green beans: Place the CookCraft 13in French Skillet over medium low heat and add the pancetta. Let the pancetta render its fat stirring often. Once the pancetta is just starting to crisp remove with a slotted spoon and set aside in a bowl. Turn the heat up to high and add the green beans, cook until the beans start to char slightly. Deglaze the pan with the sherry vinegar and stir. Return the pancetta to the pan and cook for 2 more minutes. Season with salt and freshly ground pepper to taste.