Claim Jumper's Pot Roast |
Course : Pot Roast
Serves: 2-4 |
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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 |
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Preparation / Directions:
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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