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.
Family favorite. We would order this every week. Yum!
Reminded me of my mom's Sunday dinners.
This was so good! I've never thought to cook peas this way. The recipe was easy and I'm adding this to my rotation. The steak turned out perfect for me as well as the sauce and sour cream mashed potatoes.
This was wonderful. Comfort food at it's finest. Perfect amount of food, no leftovers but did not feel hungry.
Was super impressed how fast this was to make. I've made pot roast before but it usually is a slow cook. Very yummy!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Make 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.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream and ¼ tsp. salt and mash until smooth. Cover and set aside. If potatoes are too dry, add reserved cooking water, 1 Tbsp. at a time, until desired consistency is reached.
While potatoes simmer, roast carrots.
Roast the Carrot
Peel, trim, and cut carrot into ½" pieces.
Place carrot 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.
If using NY Strip steak, keep carrot on one half of baking sheet, leaving room for steak. Roast until lightly caramelized, 8-10 minutes.
While carrot roasts, cook steaks.
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.
If using pork or chicken, follow same instructions and season same amount. Cook until minimum internal temperature of 145 degrees for pork, or minimum internal temperature of 165 degrees for chicken, 5-7 minutes per side.If using NY Strip steak, follow same instructions and season same amount. Sear until browned, 2-3 minutes per side. Transfer to empty half of baking sheet and roast in hot oven until steak reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Transfer steaks to a plate. Rest at least 3 minutes.
Reserve pan; no need to wipe clean.
While steaks rest, make gravy.
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. Once boiling, stir occasionally until slightly thickened, 2-3 minutes.
Remove pan from burner. Swirl in butter.
Warm Peas and Finish Dish
Add peas to baking sheet with roasted carrot and return to hot oven. Roast until peas are warmed through, 2-3 minutes.
If using NY strip steak, remove from baking sheet before adding peas. Halve NY Strip steak to serve.
Plate dish as pictured on front of card, spooning gravy over steak and potatoes. Bon appétit!
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