Beef Pot Roast with Roasted Vegetables & Rosemary Jus by Chef Gavin Kaysen
Top blade steak is cooked slowly in the oven with root vegetables, red wine, and rosemary until rich and tender. Top performer from Fall/Winter 2018-19, bringing it back as Spoon & Stable does every winter.
Time:
55-60 minutes
This dish is Gluten-Free
Calories: 470
Fat: 19
Carbs: 45
Protein: 29
Nothing feels homier and more fitting for a crisp weather evening than a pot roast. This version from the James Beard Award-Winning chef behind Spoon and Stable was inspired by Gavin Kaysen’s grandmother and lifelong inspiration, Dorothy. Her pot roast is one of Chef Gavin’s most iconic meals. Pair this heartwarming dish with a bottle of Cabernet.

This recipe was designed by local chef:
Chef Gavin Kaysen
of Spoon and Stable
Gavin gravitates most toward traditional Heartland dishes—the kind he grew up eating and cooking in Minnesota with his grandma. The chef refined his dexterity in contemporary American fine dining by dedicating time to some of the world’s best restaurants. Later to realize, "there is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook." For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable restaurant in the North Loop neighborhood in fall 2014.
Ingredients
Cremini mushrooms
Parsnip
Potatoes
Carrot
Celery
Shallot
Garlic
Beef broth base
Top blade beef
Unsalted butter
Tomato paste
Rosemary
Bay leaf
Red cooking wine
Cooking terms for this recipe
Sear
To cook the surface of meat very quickly with intense heat.
Fond
Highly flavorful, caramelized bits of food stuck to the bottom of the pan.
Deglaze
To dissolve the small particles remaining in a pan by adding liquid and heating.
Simmer
To stew gently below or just at boiling point.
What you need
Large Dutch oven or large pot
Medium mixing bowl