Pot Roast Au Jus with Buttery Mushrooms
with Balsamic-Brown Sugar Veggies and Chive Mash- 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 • Carrots • Top sirloin steak • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Brussels sprouts • Sour cream (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) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Brown sugar (cane sugar, molasses) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
575 g
Beef Pot Roast
(Contains: Sulphites, Mustard, Sesame, May contain traces of allergens, Milk, Soy, Sulphites, Wheat)
3 unit(s)
Russet Potato
200 g
Mixed Mushrooms
2 unit(s)
Carrot
2 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
86 mL
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
2 tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
7 g
Chives
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
170 g
Brussels Sprouts
1 tbsp
Brown Sugar
(Contains: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, May contain traces of allergens)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
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 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 8 x 8 baking dish (same for 4 servings). Add vinegar. Stir to combine.
- Cut any large pieces of beef into 1/2-inch thick slices. Place in the liquid, overlapping slightly to fit if necessary. Wrap tightly with foil. Roast in the middle of the oven for 16-20 min until hot.**
- Peel, then cut carrots into 1/8-inch rounds.
- Remove and discard outer leaves, then trim and discard 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)
- Drain and return potatoes 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 (same for 4 servings).
- Reduce heat to medium. Cover and cook for 8-10 min, stirring often until veggies are tender and liquid has 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 4-6 min, stirring often, until mushrooms soften.
- Add remaining mustard. Stir to coat.
- Mash sour cream, cream, half the chives and remaining garlic salt into potatoes. 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.
