● 2 lbs Chuck Roast ● 2 1⁄2 cups Beef stock ● 1 tbsp Tomato Paste ● 2 stalks Celery ● 2 large Carrots ● 1 Onion ● 1 1⁄2 lbs Potatoes ● Soup Herb blend (rosemary, thyme, oregano, bay leaves) ● 2 cloves Garlic ● 10 oz. Peas & carrots mix (frozen) ● 1⁄4 lbs Pearl Onions ● 4 oz. Sharp Cheddar Cheese ● 1⁄3 cup Milk or Heavy Cream ● Salt & Pepper, to taste ● 1 tsp Garlic Powder ● Parsley (minced), for garnish
Instructions:
1. Cut the chuck roast into 2 inch thick cubes, and pat dry. Season pieces with salt & pepper. 2. Sear chuck roast on all sides until they are browned in the Magnifique Claypot Oven. 3. Add diced carrots, celery and onion to Claypot with tomato paste and stir together until they are tender. 4. Add beef stock, garlic and soup herb blend & stir. Cover Claypot and Braise on high for 1 hour, or until the meat is tender. 5. While the chuck roast is cooking, make mashed potatoes with cooked potatoes, milk and half of the cheddar cheese. Season with garlic powder and salt & pepper to taste. Set aside. 6. Remove chuck roast from Claypot along with the soup herb blend contents. Shred the chuck roast and add back to the Claypot. Remove some of the braising liquid, if you desire a less liquid consistency. 7. Add in peas & carrots mix and pearl onions to Claypot and stir them into the mixture. Top with mashed potatoes and spread evenly across. 8. Top with the remaining shredded cheese and broil in the oven until the top gets golden and bubbly. 9. Top with parsley and enjoy!
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