Kitchen Pot Roast

JASON ISON | UNITED STATES

As a good steward of waste, there is no better way to win than using small amounts of ingredients to incorporate them into a stewed or braised dish making it plentiful for the masses. At our unit, we love to do parties, caterings, buffets and employee meals. We order a big variety of produce and are often left with small amounts of proteins a bounty of assorted fresh herbs, micro greens, flowers you name it. So, when making employee meals we decided to make Kitchen pot roast; using everything we had extra in house to make an extraordinary meal for our team. The beauty of this dish comes from the versatile base that allows you to add or subtract different flavors to make it unique each time. Food eaten by anyone beats food waste. Try it out - we did and the community loves it!

SAVED FOOD Vegetables

INGREDIENTS SERVINGS 4

METHOD PREP 15 minutes

COOK 3 hours and 30 minutes

1 lb Eye of Round Beef Salt and Pepper, to taste 2 lb Carrots, chopped 1 lb Onion, chopped 2 lbs Celery Root, chopped 1 cup Water 1 tbsp Beef Base or Bouillon Cube 2 lb Potatoes, diced ¼ cup Garlic, minced 2 tsp Garlic Powder 1 tsp Salt 1 tsp Pepper 1 tbsp Butter 1. Place the beef on baking dish and season with salt and pepper.

2. Bake the beef in a preheated 400°F oven for 12 minutes. Rest meat in the pan after cooking.

3. Bring the cup of water to boil and mix the beef base to make a jus.

4. Add the chopped mirepoix to the rested beef, add the mixed beef based along with the garlic and the rest of the seasons. Cover and bake in the oven at 375°F for three hours.

5. In the last 30 minutes of the cook time add the potatoes and cook until desired doneness. Beef should be fork tender.

6. Cut beef into 4 in squares and top with cooked vegetables and jus from dish.