Claim Jumper Pot Roast

• 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

1. For gravy:
2. 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.
3. Add the beef stock and beef gravy and simmer for 5 minutes.
4. For roast:
5. Roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender.
6. Place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion.
7. Add the herb gravy and the au jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of a dish.
8. Place the meat and vegetables around the mashed potato and top with the sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.

chuck roast, carrots, sweet potatoes, onions, herb gravy, beef stock, gravy, olive oil, garlic, shallot, fresh herb, beef stock, beef gravy

Taken from www.food.com/recipe/claim-jumper-pot-roast-234172 (may not work)