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A Plus Pot Roast

Features for "A Plus Pot Roast"

Served as main course. Non-vegetarian dish.

Ingredients for "A Plus Pot Roast"   (Click here for measurement conversion)

ROAST

12 ounces cooked Chuck Roast, cut into 1-inch squares

3 ounces Carrots, roasted

2 1/2 ounces Turnips, roasted

2 1/2 ounces sweet Potatoes, roasted

5 ounces Onions, roasted

4 ounces Beef Stock or Beef Au Jus Sauce

HERB GRAVY( 6 ounces)

2 1/2 ounces Olive Oil

1 ounce Garlic, chopped

3/4 ounce Shallots, chopped

1/2 ounce fresh Herbs, chopped (Thyme, Rosemary, Oregano)

1 cup Beef Stock or Beef Au Jus Sauce

1 1/2 cups Beef Gravy

Method for "A Plus Pot Roast"

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 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.

Comments

Preparation time: 20 minutes

Cooking time: 1 1/2 hours

Serves: 4-6

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