Beef Pot Roast Au Jus
with Chive Mash and Tangy Mixed Mushrooms- Milk
- Soy
- Sulphites
- Wheat
- Mustard
- Sulphites
- Mustard
- Sesame
- May contain traces of allergens
- Soy
- Crustaceans
- Wheat
- Milk
- Egg
- Gluten
- Fish
- Tree nuts
- Triticale
- Peanuts
Ingredients: Russet potato • Beef pot roast (milk, soy, wheat, sulphites) (beef, water, sugars (dextrose, sugar), modified corn starch, salt, hydrolyzed corn, soy and wheat protein, spices, caramel colour, flavour, onion powder, garlic powder, dehydrated parsley, modified milk ingredients, canola oil, xanthan gum, silicon dioxide) • Carrot • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Brussels sprouts • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Brown sugar • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
575 g
Beef Pot Roast
(Contains: Milk, Soy, Sulphites, Wheat May be present: Sulphites, Mustard, Sesame)
3 unit(s)
Russet Potato
150 g
Mixed Mushrooms
2 unit(s)
Carrot
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
2 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
7 g
Chives
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Brussels Sprouts
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Leaving beef in its plastic packaging, place in a large bowl or pot. Cover with hot tap water. Set aside.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover pot of potatoes and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, remove pot roast from water. Snip open one corner of the packaging.
- Drain pot roast liquid into an 8x8 baking dish (same for 4 servings). Add balsamic vinegar. Stir to combine.
- Remove pot roast from package and cut any large pieces of beef into 1/2-inch thick slices. Place in the dish with liquid, overlapping slightly to fit if necessary. Wrap tightly with foil.
- Roast in the middle of the oven for 16-20 min, until hot.**
- Meanwhile, peel, then cut carrots into 1/8-inch rounds.
- Remove and discard outer leaves, then trim and discard the stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- Heat a large non-stick pan over high. When hot, add 1/2 tbsp (1 tbsp) oil, carrots, Brussels sprouts and brown sugar. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until golden. (NOTE: Veggies will finish cooking in step 4.)
- When potatoes are done, drain and return to the same pot, off heat. Cover with a lid.
- To the pan with veggies, add half the mustard, half the garlic salt, 1 tbsp (2 tbsp) butter and 1/2 cup water (use same for 4 servings).
- Reduce heat to medium. Cover and cook for 8-10 min, stirring often, until veggies are tender and liquid has been absorbed.
- Transfer to a plate. Cover to keep warm.
- Wipe out the pan.
- While veggies cook, thinly slice cremini mushrooms. Tear oyster mushrooms into 1/2-inch-thick pieces.
- Thinly slice chives.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl the pan until butter melts.
- Add mushrooms. Season with salt and pepper. Cook for 4-6 min, stirring often, until mushrooms soften.
- Add remaining mustard. Stir to coat.
- To the potatoes, mash in sour cream, cream, half the chives and remaining garlic salt. Season with pepper.
- Divide mash and veggies between plates.
- Top mash with pot roast.
- Top pot roast with mushrooms. Spoon jus over mushrooms and beef.
- Sprinkle remaining chives over top.
