Description
Use your fresh, local mushrooms to amp up the nutrition and flavor in this classic comfort food. Our pot roast is served with fresh roasted veggies, mashed potatoes and delicious brown gravy. A #RealSchoolFood recipe shared by Orange County Public Schools, FL.
Ingredients
Scale
Beef:
- 40lb Beef, Diced Sous Vide
- 1 cup + 8 tbsp Seasoning, Rosemary Garlic
Roasted Veg:
- 8lb Peppers, Red Whole
- 8lb Onions, Red Whole
- 1lb + 8oz Garlic, Raw Peeled
- 8lb Carrots, Baby Peeled
- 8lb Butternut Squash, ¾” Diced
- 3lb Olive Oil Blend
- 1 cup + 8 tbps Granulated Sugar
- 2 ⅔ tbsp Cinnamon
- 1 cup Black Pepper
- 1 cup + 8 tbsp Seasoning, Vegetable Garden Salt Free
- 1 cup Iodized Salt
- 1 cup + 8 tbsp Seasoning, Rosemary Garlic
Potatoes:
- 2lb Margarine
- 12lb + 8oz Mashed Potato, Idahoan
- 64lb Water
- 1 cup Spice, Onion Granulated
- 1 cup Black Pepper
- 1 cup + 8 tbsp Spice, Garlic Granulated
Mushroom Gravy:
- 16lb Mushroom, Medium Whole
- 2lb Garlic, Raw Peeled
- 2lb Olive Oil Blend
- 8 tbsp Iodized Salt
- 1 cup + 8 tbsp Black Pepper
- 1 cup + 8 tbsp Seasoning, Rosemary Garlic
- 5lb Brown Gravy Mix, Low Sodium
- 6 ½ gal Water
- 1lb + 8oz Parsley, Curly Fresh
- 2lb Margarine