Claim Jumper Pot Roast

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 cups beef gravy

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.

Source: Chef Brian Okada, Claim Jumper