with Balsamic-Brown Sugar Veggies and Chive Mash
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).
Allergens
Utensils
Tags
Beef Pot Roast
575 g
Russet Potato
3 unit(s)
Mixed Mushrooms
200 g
Carrot
2 unit(s)
Whole Grain Mustard
2 tbsp
Sour Cream
86 mL
Balsamic Vinegar
2 tbsp
Chives
7 g
Garlic Salt
4 g
Brussels Sprouts
170 g
Brown Sugar
1 tbsp
Cream
56 mL
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
3 tbsp
- 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.
1310
kcal
Calories
70
g
Fat
34
g
Saturated Fat
102
g
Carbohydrate
26
g
Sugar
14
g
Dietary Fiber
69
g
Protein
245
mg
Cholesterol
2120
mg
Sodium
2.5
g
Trans Fat
3500
mg
Potassium
250
mg
Calcium
11
mg
Iron
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