MAKE AHEAD POT ROAST WITH CREAM SAUCE

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A very different way to serve pot roast - with a delicious garlic cream sauce. Cook the beef, slice and combine with the sauce, then bake when needed. A wonderful dish for guests and sooooo good!

Provided by Marie

Categories     Roast Beef

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs boneless beef chuck roast
2 tablespoons oil
salt and pepper
1/2 cup beef broth
1/2 cup butter
2 cups heavy cream
2 cloves minced garlic
1/4 cup lemon juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Brown meat slowly on all sides in oil in Dutch oven.
  • Season generously with salt and pepper and add broth.
  • Cover and simmer for about 3 hours or until meat is very tender.
  • Remove meat from pan, let rest for 20 minutes, then slice thin.
  • Do not use pan juices.
  • For sauce, melt butter until it bubbles and browns slightly.
  • Add cream, garlic, lemon juice and salt and pepper.
  • Cook over medium heat for about 3 minutes.
  • Spoon half of sauce in a glass 9 x 13 baking dish.
  • Arrange meat slices overlapping in the sauce.
  • Pour the remaining sauce over the top and refrigerate until ready to serve.
  • Allow dish to set out for 30 minutes before baking.
  • Heat through at 350° for about 30 minutes.

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