Claim Jumper Pot Roast Recipes

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.

Steps:

• Start corning beef 7 days before serving. In large pot, pour salt and sugar into the water, stirring to dissolve. Add 2 bay leaves, 4 peppercorns, 1 clove garlic and pickling spice. Place beef in brine. Place weighted plate on beef to keep beef submerged. Cover pot and refrigerate for 7 days. Turn beef at least once every day.
• Remove beef from brine and wash well in clear water. Place beef in deep stock pot and cover with fresh water. Add remaining 2 bay leaves, 4 peppercorns and 1 clove garlic. Heat to boiling. Turn heat down immediately and simmer slowly, covered, for at least 3 hours or til tender. Remove corned beef from pot and put on rack in shallow roasting pan, fat side up. Prepare basting sauce by mixing bourbon with brown sugar, mustard and apple juice. Pour basting sauce over brisket. Roast at 400 degrees for 30 minutes, basting with pan juices every 10 minutes. Slice thinly on diagonal and serve with remaining sauce.

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.