Family Meal: Sunday Supper "Pot Roast" Steak

with mashed potatoes, roasted carrots, and peas

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

If you grew up eating pot roast, you can probably close your eyes and conjure memories of a quiet Sunday at home as the kitchen filled with the aromas of slow-roasted beef with seasoned vegetables and a rich, brown sauce. This is the quintessential comfort food. Bring the flavors and comfort of those Sunday roasts to your kitchen tonight, but with a cooking time short enough for a busy weeknight. A tender, pan-roasted steak gets the touch-of-nostalgia treatment when topped with a seasoned demi-glace that captures the slow-cooked aroma. Next to traditional mashed potatoes and peas and carrots, this is a meal that wins hearts, minds, and stomachs.

In Your Box

  • 4 Russet Potatoes
  • Info
    4 oz. Sour Cream
  • Info
    2⅖ oz. Butter
  • 16 oz. Carrots
  • 4 Top Blade Steaks
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    2 tsp. Pot Roast Seasoning
  • 8 oz. Frozen Peas
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Mashed Potatoes

    Prepare the Mashed Potatoes

    Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Drain in colander and return to pot. Add sour cream and half the butter (reserve remaining for sauce), and mash with a potato masher or fork until smooth. Season to taste with ¼ tsp. salt. Cover and set aside.

  • Step 2 - Roast the Carrots

    Roast the Carrots

    Peel carrots and halve lengthwise. If carrots are ½" diameter or smaller, leave whole. If larger than 1", quarter. Cut all carrots into 2" long pieces. Place on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and ½ tsp. pepper. Spread into a single layer and roast until tender and slightly caramelized, 20-25 minutes. Rinse steaks, pat dry, and season both sides with a pinch of salt and pepper. While carrots roast, sear steaks.

  • Step 3 - Sear the Steaks

    Sear the Steaks

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned, 3-4 minutes per side. Transfer steaks to a plate; they will finish cooking later. Reserve pan; no need to wipe clean. If necessary, sear steaks in batches to avoid crowding pan and steaming meat.

  • Step 4 - Make Gravy and Finish Steaks

    Make Gravy and Finish Steaks

    Add demi-glace, seasoning blend, and ¾ cup water to pan used for steaks and bring to a boil over medium-high heat. Return steaks and any accumulated juices to pan and cook, turning occasionally, until steaks reach a minimum internal temperature of 145 degrees, 1 ½ minutes per side. Remove steaks from pan, remove pan from burner, and swirl in remaining butter.

  • Step 5 - Roast the Peas

    Roast the Peas

    Add peas to baking sheet with roasted carrots and return to oven. Bake until peas are warmed through, 2-3 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of mashed potatoes on plate along with carrots and peas. Serve steak in front of potatoes. Pour gravy over steak and potatoes.