Claim Jumper Pot Roast
Ingredients
Roast
- 12 ounces chuck roast, fully cooked and 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 ounce garlic, chopped
- 3/4 ounce shallot, chopped
- 1/2 ounce fresh herbs (thyme, rosemary, oregano), chopped
- 1 cup beef stock/beef au jus
- 1 1/2 cups beef gravy
Instructions
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.
Herb 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.
Attribution
Chef Brian Okada, Claim Jumper
