Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
12        oz.           chuck roast, fully cooked, cut into 1" squares
 3        oz.           carrots, roasted
 2 1/2    oz.           turnips, roasted
 2 1/2    oz.           sweet potatoes, roasted
 5        oz.           onion, roasted
 6        oz.           herb gravy 
 4        oz.           beef stock/beef au jus

Herb Gravy:
 2 1/2    oz.           olive oil
 1        oz.           garlic, chopped
   3/4    oz.           shallot, chopped
   1/2    oz.           fresh herbs (thyme, rosemary, oregano), chopped
 1        c.            beef stock/beef au jus
 1 1/2    c.            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.