Claim Jumper Pot Roast

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READY IN: 1hr
SERVES: 2
UNITS: US

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
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DIRECTIONS

  • For gravy:
  • 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.
  • Add the beef stock and beef gravy and simmer for 5 minutes.
  • For roast:
  • Roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender.
  • 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. Scoop the mashed potato into the center of a dish.
  • 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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