All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 a pinch of salt, cover, and set aside. While potatoes simmer, roast carrots.
Roast the Carrots
Peel, trim, and cut carrot into ½" pieces. Place on prepared baking sheet and toss with 1 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and slightly caramelized, 16-20 minutes. While carrots roast, sear steaks.
Sear the Steaks
Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until well-browned on both sides, 3-4 minutes per side. Transfer steaks to a plate. Steaks will finish cooking in a later step. Reserve pan; no need to wipe clean.
Make Gravy and Finish Steaks
Return pan used to sear steaks to medium-high heat. Add ½ cup water, demi-glace, and seasoning blend to pan and bring to a boil. Return steaks and any accumulated juices to pan and cook until steaks reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove steaks from pan, remove pan from burner, and swirl in butter. Rest steaks at least 3 minutes.
Finish the Dish
Add peas to baking sheet with roasted carrots and return to oven. Roast until peas are warmed through, 2-3 minutes.Place mashed potatoes on plate along with peas and carrots. Place steak on potatoes and pour gravy over steak.
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