Claim Jumper Pot Roast

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

• Ready In: 1 hr
• 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.