Restaurant Recipes

Claim Jumper Pot Roast

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  • 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
  • 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



  1. 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.

Herb Gravy

  1. 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.


Chef Brian Okada, Claim Jumper

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