Roast and Duff – Traditional Newfoundland

Method:

Season roast on both sides with salt, pepper, and rosemary then place in a hot frying pan, add butter or oil and fry the roast on each side to brown off meat, about 10 minutes.

Then you will need a roaster, put your roast inside and then add chopped onions and celery to the frying pan and sauté, then add them to the roaster.

Top with sea salt and pepper, broth or stock, cook roast 25 minutes on 425º F covered and then put heat to  375ºF  for 16 minutes per pound or tender, the last 20 minutes of cooking time remove from heat. 

This will be a medium cooked roast, if you like your roast to be falling apart continue cooking on 375º F covered until fork tender, if not remove roast from roaster and put on a plate, then place the roaster on the stove top to make gravy, on medium heat.

 In a mason jar add the mixture of flour and water, shack will, then add to the boiling beef broth in the roaster. Mix until thicken then place roast back into gravy. Keep some gravy out for extra for veggies when serving.

Then add the duff dough over top, leave uncovered and place back in the oven, for 15 to 20 minutes or until golden brown.

Enjoy with a side of boiled vegetables, carrot, turnip and potatoes.

Follow the duff pastry recipe for the top of the roast.

Serve hot with roast, vegetables, gravy and duff.

Duff Pastry:

Recipe:

2 cups white or wheat flour                               1/3 cup white sugar

¼ Tsp salt                                                          ½ cup cold butter 

½ cup evaporated milk                                      4 tsp baking powder

1 egg

Method:

Mix all dry ingredients into a bowl, then add pieces of cold butter and mix well together. 

Mix egg and milk together in another bowl and add to mixture, working it in with your hand or mixer until almost into a ball. 

Continue on forming into a ball then put out onto a piece of wax paper or parchment paper. Cover with a sprinkle of flour and rollout the same size as your roast top. 

"The roast or stew you are using the pastry for must be almost cooked and the gravy made before putting the pastry over the top".

After place on top of roast and gravy, put back in over 375ºF for 15 minutes or golden brown. 

When cooked, remove from the oven and cut the duff in tea bun size pieces. 

Remove roast and let rest 5 minutes then slice.

Bonita’s Tips: 

To speed up cooking time you can fry the roast in a HOT pan on the stove top to brown off first before putting it in the roaster. 

Make extra gravy to serve with roast and duff.