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Claim Jumper's Pot Roast |
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| Course : |
Pot Roast |
| From: |
HungryMonster.com |
| Serves: |
2-4 |
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| The best you can eat! | | |
Ingredients:
| 12 |
ounces |
chuck roast, fully cooked, cut into 1 inch squares |
| 3 |
ounces |
carrots, roasted |
| 2 1/2 |
ounces |
turnips, roasted |
| 2 1/2 |
ounces |
sweet potatoes, roasted |
| 5 |
ounces |
onion, roasted |
| 6 |
ounces |
herb gravy |
| 4 |
ounces |
beef stock/beef au jus |
|
|
---Herb Gravy: |
| 2 1/2 |
ounces |
olive oil |
| 1 |
ounces |
garlic, chopped |
| 3/4 |
ounces |
shallot, chopped |
| 1/2 |
ounces |
fresh herbs (thyme, rosemary, oregano), chopped |
| 1 |
Cup |
beef stock/beef au jus |
| 1 1/2 |
Cup |
beef gravy |
| | |
Preparation:
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.
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. |
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