Cook’s Flavor Origins Cook’s French Roast – 1 pack
Olive Oil – 3 tbsp
Sauce:
Butter – 1 tbsp
Flour – 1 tbsp
Chicken cube – ½
Water – 1 cup
Cream- ¼ cup
Salt – 1 tsp
Pepper – 1 tsp
Worcestershire Sauce – 1 tsp
Sides:
Marbled potatoes – as many as you like
Bell pepper - as many as you like
Fresh Parsley - for garnish
Instructions
Prepare the Roast:some text
Heat olive oil in a pan over medium-high heat.
Pan-sear the Cook’s French Roast for 4 minutes on each side (total of 8 minutes).
Transfer the roast to a preheated oven at 450°F (232°C) for 2-3 minutes, or until cooked.
Make the Creamy Gravy:some text
In the same pan, add butter and flour. Cook over medium heat, stirring continuously for about 1-2 minutes.
Crumble the chicken cube into the pan, add water, and bring to a simmer.
Stir in the heavy cream and Worcestershire sauce, adjusting the flavor with salt and pepper.
Sauté the Vegetables:some text
In a separate pan, sauté the marbled potatoes and bell pepper until tender. Season with salt and pepper to taste.
Serve:some text
On a serving plate, arrange the sautéed vegetables and top with the Cook’s French Roast.
Drizzle the creamy gravy over the roast and garnish with fresh parsley.
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