Weeknight Pot Roast

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs london broil beef (about 1 1/2 inches thick)
• 4 tablespoons extra virgin olive oil, divided (evoo)
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 3 carrots, cut into 1-inch slices
• 3 parsnips, cut into 1-inch slices
• 1 bay leaf
• 6 sprigs thyme
• 1/2 cup fresh parsley
• 1 quart beef stock
• 1 lb baby yukon gold potato, cut in half depending on size
• salt & freshly ground black pepper
• 2 tablespoons flour
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard
• prepared horseradish

Recipe

• 1 preheat broiler. take the steak out of the refrigerator and let it come up to room temperature.
• 2 step.
• 3 in the meantime, heat the evoo, about 2 turns of the pan, and 2 tablespoons of butter in medium saucepot over medium-high heat. once the butter is melted, add the mushrooms and cook about 5 minutes, until brown.
• 4 step.
• 5 add the onion, garlic, carrots, parsnips and herbs. cook until veggies are tender, about 4-5 minutes. add the potatoes and 3 cups of stock plus one cup of water. bring up to a bubble then reduce heat and simmer 20-30 minutes.
• 6 as the liquid simmers, place the london broil on a broiler pan. rub it with about 2 tablespoons of evoo and season it generously with salt and freshly ground black pepper.
• 7 place the meat under the broiler about 6 inches from the flame for 10-15 minutes, flipping it over halfway through to ensure even cooking. remove the meat from the broiler and let it rest for about 5 minutes.
• 8 step.
• 9 while the meat is resting, add the remaining 2 tablespoons of butter to a small skillet over medium-high heat. once melted, add flour and cook about 1 minute. whisk in the remaining stock, about a cup, the add the worcestershire sauce and dijon mustard. once thickened, add the mixture into your saucepot with the veggies.
• 10 step.
• 11 ladle the veggie stew into shallow bowls. cut the steak into thin slices and place it on top. serve with a dollop of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.