Originally Posted by Constance
Sometimes, when we're particularly inspired, HB and I fix meals that you couldn't get in a restaurant, unless it was some very high-priced gourmet joint. I remember in particular a fresh venison tenderloin that we marinated, grilled to rare, and sliced into medallions.
I've never seen Dutch oven pot roast in a restaurant. I think that would be very difficult to prepare in quantity, and it's not something you could fix to order, either.
Where I work, we do a "Family Style" dinner every Wednesday. Today happens to be Prime Rib (last Wednesday of the month, going to be BUSY, especially serving Prime Rib).
Usually once a month we'll do a Pot Roast dinner. We don't actually use a dutch oven for it, though. We cook enough small roasts to feed a couple hundred people, and we cook it it by first browning, then simmering all the roasts in a Trunion (or Tilting) skillet. This is a huge piece of equipment, about 4 x 3 x 1.5'. With that much surface area, we can brown off all the roasts usually in 2 or 3 batches, deglaze with stock, then add the roasts back in and simmer until done. When those are done, we'll pull the roasts out and store them in 4" hotel pans (the big pans used for steam tables), and store those, wrapped, in a hot box until service. Well simmer some carrots in the juices in the tilt skillet, then strain those out and hold them in the same manner. Finally, we reduce the liquid, then tighten it into gravy. We serve this with mashed potatoes.
This way, we can cut the roasts to order when tickets come back. Leftover get used for different things, usually to feed the help.