Careme

Ingredients

• Simple Truth Organic® Grass Fed Beef Chuck Roast 1.5 lb $12.59/24 oz sale
• Carrots 1 lb $1.69/lb
• Shallots 1/2 lb $3.99/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Parsley 1/2 bunch $1.29
• Kroger® Whole Garlic Bulbs 3 cloves $2.49/5 ct

Instructions

1. Heat the oven to 425°F. Cut 1 pound Yukon Gold Potatoes ($1.49/lb) into large chunks. Peel 1 pound Carrots ($1.69/lb) and cut into 2-inch pieces. Peel 1/2 pound Shallots ($3.99/lb) and halve large ones. Chop 1/2 bunch Parsley ($1.29). Mince 3 cloves from Kroger® Whole Garlic Bulbs ($2.49/5 ct).
2. Place the 1 pound Yukon Gold Potatoes in a saucepan, cover with salted water, and bring to a boil on the stove. Simmer 12 to 15 minutes until very tender.
3. Meanwhile, slice 1.5 pounds Simple Truth Organic® Grass Fed Beef Chuck Roast ($12.59/24 oz sale) across the grain into thin steak-like strips. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. On a sheet pan, toss the 1 pound Carrots and 1/2 pound Shallots with 1 1/2 tablespoons oil, half the minced 3 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast at 425°F for 20 minutes, stirring once, until browned and tender.
5. After the vegetables have roasted 20 minutes, push them to the edges of the sheet pan. Add the seasoned 1.5 pounds sliced beef chuck roast to the center, drizzle with 1/2 tablespoon oil, and roast 8 to 10 minutes more until browned at the edges and just cooked through.
6. Drain the 1 pound Yukon Gold Potatoes well and return them to the hot pot. Add the remaining minced garlic, 1 tablespoon oil, 2 to 3 tablespoons water, 1/2 teaspoon salt, and half of the chopped 1/2 bunch Parsley. Smash until rustic and creamy.
7. Serve the roasted sliced beef with the roasted carrots and shallots beside the parsley-garlic smashed Yukon Gold potatoes. Scatter the remaining parsley over the beef and vegetables before serving.