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Deconstructed Pot Roast

Marcus Meacham

How to make a quick deconstructed Pot Roast.



  • 14 ounces hanger steak
  • 1 pound thinly sliced russet potatoes
  • 1 cup duck fat
  • 1 tablespoon fresh sage, chiffonade
  • 1 cup fresh peas in pods
  • 1 pound carrots peeled and diced
  • 3 cup carrot juice
  • 1 garlic clove, chopped
  • Salt and pepper
  • Smoked sea salt for potatoes

Let's get Cooking...

  1. Season and grill steak 8 minutes per side or until desired doneness.
  2. Heat duck fat and slowly add rinsed dried potatoes into the fat, once they are done season with smoked sea salt, black pepper and fresh sage.
  3. Blanche the fresh peas in hot water and shock in an ice bath. Quickly char them on the grill for color and flavor.
  4. Cook down the carrots in butter, garlic and carrot juice, puree and run through mesh until rich and smooth.
  5. Spread carrot puree on plate. Then pile steak, peas and potatoes over top.