12 oz chuck roast, fully cooked and cut into 1″ squares
3 oz carrots, roasted
2 1/2 oz turnips, roasted
2 1/2 oz sweet potatoes, roasted
5 oz onion, roasted
6 oz herb gravy
4 oz beef stock/beef au jus
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 min. 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.
2 1/2 oz olive oil
1 oz garlic, chopped
3/4 oz shallot, chopped
1/2 oz fresh herbs (thyme, rosemary, oregano), chopped
1 c beef stock/beef au jus
1 1/2 c beef 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 min.