Weeknight Pot Roast

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat broiler. Take the steak out of the refrigerator and let it come up to room temperature.
  • Step.
  • In the meantime, heat the EVOO, about 2 turns of the pan, and 2 tablespoons of butter in medium saucepot over medium-high heat. Once the butter is melted, add the mushrooms and cook about 5 minutes, until brown.
  • Step.
  • Add the onion, garlic, carrots, parsnips and herbs. Cook until veggies are tender, about 4-5 minutes. Add the potatoes and 3 cups of stock plus one cup of water. Bring up to a bubble then reduce heat and simmer 20-30 minutes.
  • As the liquid simmers, place the London broil on a broiler pan. Rub it with about 2 tablespoons of EVOO and season it generously with salt and freshly ground black pepper.
  • Place the meat under the broiler about 6 inches from the flame for 10-15 minutes, flipping it over halfway through to ensure even cooking. Remove the meat from the broiler and let it rest for about 5 minutes.
  • Step.
  • While the meat is resting, add the remaining 2 tablespoons of butter to a small skillet over medium-high heat. Once melted, add flour and cook about 1 minute. Whisk in the remaining stock, about a cup, the add the Worcestershire sauce and Dijon mustard. Once thickened, add the mixture into your saucepot with the veggies.
  • Step.
  • Ladle the veggie stew into shallow bowls. Cut the steak into thin slices and place it on top. Serve with a dollop of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.
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