Claim Jumper Pot Roast Recipe

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 (see recipe 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 (thyme, rosemary, oregano), chopped
1 cup beef stock/beef au jus
1 1/2 cup beef gravy

directions

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 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.

Recipe Source: Claim Jumper restaurant, Phoenix, Arizona

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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