Claim Jumper Pot Roast

Submitted by Iron Woman

"Courtesy of Chef Brian Okada. Let me know what you think!"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 2

ingredients

• Roast

• 12 ounces chuck roast (cooked and cut into 1-inch squares)
• 3 ounces carrots, roasted
• 2 1⁄2 ounces turnips, roasted
• 2 1⁄2 ounces sweet potatoes, roasted
• 5 ounces onions, roasted
• 6 ounces herb gravy
• 4 ounces beef stock or 4 ounces beef au jus sauce

• Herb Gravy

• 2 1⁄2 ounces olive oil
• 1 ounce garlic, chopped
• 3⁄4 ounce shallot, chopped
• 1⁄2 ounce fresh herb, chopped (thyme, rosemary, oregano)
• 1 cup beef stock or 1 cup beef au jus sauce
• 1 1⁄2 cups beef gravy

directions

1. For gravy:

2. Place the olive oil in a sauce pot and heat. Add the garlic, shallots and fresh herbs. Simmer until the garlic turns to a golden brown.
3. Add the beef stock and beef gravy and simmer for 5 minutes.

4. For roast:

5. Roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender.
6. Place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion.
7. Add the herb gravy and the au jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of a dish.
8. Place the meat and vegetables around the mashed potato and top with the sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.