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