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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Great and easy meal for Sunday dinners! Ingredients:
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 4 ounces beef au jus sauce |
2 1/2 ounces olive oil |
1 ounce garlic, chopped |
3/4 ounce shallot, chopped |
1/2 ounce fresh herb, chopped (thyme, rosemary, oregano) |
1 cup beef stock or 1 cup beef au jus sauce |
1 1/2 cups beef gravy |
Directions:
1. For Roast:
2. Roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender.
3. 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.
4. Scoop the mashed potato into the center of a dish. Place the meat and vegetables around the mashed potato and top with the sauce.
5. Garnish with a rosemary sprig and serve with buttermilk biscuits.
6. For Herb Gravy:
7. 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.
8. Add the beef stock and beef gravy and simmer for 5 minutes.
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