Total Time
1hr
Prep 40 mins
Cook 20 mins

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

Ingredients Nutrition

  • Roast

  • 12 ounces chuck roast (cooked and cut into 1-inch squares)
  • 3 ounces carrots, roasted
  • 2 12 ounces turnips, roasted
  • 2 12 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 12 ounces olive oil
  • 1 ounce garlic, chopped
  • 34 ounce shallot, chopped
  • 12 ounce fresh herb, chopped (thyme, rosemary, oregano)
  • 1 cup beef stock or 1 cup beef au jus sauce
  • 1 12 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.

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