Claim Jumper Pot Roast - cooking recipe

Ingredients

Roast
12 ounces chuck roast (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 onions, roasted
6 ounces herb gravy
4 ounces beef stock or 4 ounces beef au jus sauce
Herb Gravy
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

Preparation

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.
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.