Sunday Supper Pot Roast Steak

with mashed potatoes & roasted carrots and peas

$9.95 per serving

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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. Including traditional mashed potatoes, peas, and carrots, this is a meal that wins hearts, minds, and stomachs.

In Your Box (serves 2)

  • 8 oz. Carrot
  • 2 Russet Potatoes
  • Info
    2 oz. Sour Cream
  • 2 Sirloin Steaks
  • Info
    2 tsp. Beef Demi-Glace
  • 1 tsp. Pot Roast Seasoning
  • Info
    ⅗ oz. Butter
  • 4 oz. Peas
  • Nutrition (per serving)

  • Calories
    660
  • Carbohydrates
    52g
  • Fat
    30g
  • Protein
    45g
  • Sodium
    1246mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Roast the Carrot
    1

    Roast the Carrot

    Peel, trim, and cut carrot into ½" pieces. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast in hot oven until tender and slightly caramelized, 20-24 minutes. While carrot roasts, prepare mashed potatoes.

  • Step 2 - Prepare the Mashed Potatoes
    2

    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 a colander and return to pot. Add sour cream and mash until smooth. Season with ¼ tsp. salt, cover, and set aside. While potatoes simmer, sear steaks.

  • Step 3 - Cook the Steaks
    3

    Cook the Steaks

    Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned on both sides and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer steaks to a plate. Rest at least 3 minutes. Reserve pan; no need to wipe clean. While steaks rest, make gravy.

  • Step 4 - Make the Gravy
    4

    Make the Gravy

    Return pan used to sear steaks to medium-high heat. Add ½ cup water, demi-glace, accumulated juices from resting steaks, and pot roast seasoning to pan and bring to a boil. Stir occasionally until slightly thickened, 2-3 minutes. Remove pan from burner. Swirl in butter.

  • Step 5 - Roast the Peas
    5

    Roast the Peas

    Add peas to baking sheet with roasted carrot and return to oven. Roast until peas are warmed through, 2-3 minutes. Plate dish as pictured on front of card, garnishing potatoes and steak with sauce. Bon appétit!