Best Claim Jumper Pot Roast Recipes

Claim Jumper Pot Roast image

Provided by Iron Woman

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 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.