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McGraw Milhaven and Kelly Jackson take on the stories of the day with insight from the newsmakers, comments from the public, and an educated opinion. The show is a must stop for nationally known guests. If someone is in the halls of power, stage, or screen, they will be talking with McGraw and Kelly on KTRS. If The McGraw Show is talking about it, you’ll be talking about it too. The McGraw Show is St. Louis’ must listen to radio.


McGraw Milhaven

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From the halls of the White House to kitchen tables all over the region, McGraw Milhaven seems to be a nationally recognized talk show personality.

Milhaven has interviewed “everyone except Obama”, and whether it is the news of the day, sports, or entertainment, Milhaven will ask the questions you wanted to ask, while keeping his audience informed and entertained.

Milhaven has been a guest visitor on multiple new stations including, CNN, FOX, and MSNBC. In St. Louis, Milhaven hosted the Emmy nominated show, “Get Hooked On Health” and was a panel member on the popular sports round table “Chalk Talk”.

Mihaven’s accomplishments are vast and diverse; from broadcasting on the White House lawn, to being a reporter with full access to the St. Louis Cardinals, from Super Bowls and Olympics, to air-to-air refueling missions on KC135s with the Missouri National Guard. Milhaven not only tells the story, but he brings his audience along for the experience.

Talkers Magazine consistently name Milhaven one of the country’s best talk show hosts. The Missouri Senate has honored Milhaven for his exceptional amounts of time and energy bettering the lives of Missouri citizens. In 2006, The Riverfront Times named Milhaven the best AM personality in St. Louis. Alive Magazine announced its “Hot List: 130 Things We Love About St. Louis” and The McGraw Show the best talk show.

McGraw grew up with five sisters in a small town in Long Island. He attended the University of Nebraska-Lincoln, where he earned three varsity letters in baseball. McGraw finally moved to St. Louis, Missouri in 1999.


Kelly Jackson

KellyKelly, an Emmy nominated journalist, started at KSDK in 1998, and has a love affair with St. Louis and St. Louisans. She did take a short break from her adopted hometown and moved to California to anchor mornings at one of KSDK’s sister stations in Sacramento, but St. Louis kept calling her name. At the beginning of 2014 she teamed up with McGraw in the Morning. When she’s not working, you’ll find her advocating for pets during the week. She loves hanging out with friends, volunteering, traveling and discovering all the fabulosity of St. Louis with her pooch, LaRue.

 


Check out McGraw’s Favorite Pot Roast Recipe from Gavin Kaysen chef and owner at Spoon and Stable restaurant in Minneapolis!
 
Share your photos with us! #McGrawFavoritePotRoastRecipe
 
Original source: New York Times Cooking

INGREDIENTS

  • 3 pound boneless beef chuck roast
  •  Kosher salt and ground black pepper
  • 3 tablespoons canola oil
  • 4 tablespoons butter
  • 2 medium red onions, cut into quarters
  • 4 carrots, peeled and cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
  • 8 cremini mushrooms, halved
  • 2 parsnips, peeled and cut into 2-inch pieces
  • 1 head garlic, top cut off to expose cloves
  • ¾ cup tomato paste
  • 2 bay leaves
  • 3 sprigs rosemary
  • 1 ½ cups red wine, preferably cabernet
  • 4 cups beef broth

 

PREPARATION

  1. Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
  2. Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
  3. Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
  4. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
  5. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
  6. Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

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