Claim Jumper Pot Roast Recipes

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CLAIM JUMPER POT ROAST



Claim Jumper Pot Roast image

Make and share this Claim Jumper Pot Roast recipe from Food.com.

Provided by Iron Woman

Categories     Yam/Sweet Potato

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

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
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

Steps:

  • 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.

Nutrition Facts : Calories 1287.3, Fat 82, SaturatedFat 23.6, Cholesterol 126.1, Sodium 5887.4, Carbohydrate 86.7, Fiber 6.7, Sugar 8.4, Protein 52.4

CLAIM JUMPER'S POT ROAST RECIPE



Claim Jumper's Pot Roast Recipe image

Provided by á-170456

Number Of Ingredients 15

ROAST:
12 ounces fully-cooked chuck roast cut into 1" 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 (see below)
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 chopped (thyme, rosemary, oregano)
1 cup beef stock/beef au jus
1 1/2 cups beef gravy

Steps:

  • 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. This recipe yields 1 serving.

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