A+ Pot Roast

Great and easy meal for Sunday dinners!

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• ROAST

• 12  ounces  cooked  chuck roast, 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
• 4  ounces  beef stock or 4  ounces  beef  au jus sauce

• HERB GRAVY ( 6 ounces)

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