Roast and Mashed potatoes


  • 1 3-4 lb. roast
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Snyder’s prime rib seasoning
  • Flour
  • 8 large potatoes
  • 1/2 cup butter
  • Whole milk



  1. Cut two small slits in Roast on opposite sides and insert a garlic clove into each hole.  Add 2 tablespoons of olive oil to a 5 quart pan and brown each side of the roast for 10 minutes.  Browning is the key to getting more flavor.  Turn off heat and cover meat with Snyder’s Prime Rib seasoning.  Put lid on pan and let sit over night in fridge if time permits.
  2. Cover roast with water and cook 350 degrees for 3 1/2 hours.  Take roast out of drippings and place on a plate covered with foil to keep warm.  Slice meat just before serving.  I like to serve my meat in a warming pan so it is hot when served.


  1. Take pan with drippings and place on stove.  Make gravy thickener by combining 1 cup of water with 1 cup flour, making a creamy paste.  Add the paste to the pan with the drippings slowly whisking with a wire whip.  Let simmer until thickens.
  2. If needed make more thickener to gravy.  I try to add as little thickener as possible.  The more thickener used, the less flavor in the gravy.

Mashed Potatoes

  1. Peet and cut potatoes.  Cover with water and place lid on pan.  Let potatoes cook on a low boil for 30 minutes.  Test with a fork to see if they are cooked through.
  2. Drain potatoes.
  3. Place potatoes in mixer and add butter and milk to make desired consistent.
  4. Whip it, whip it good.

Source:  Jennifer Sandholtz

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