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Ingredients
| beef chuck clod steak: 4 lbs |
| vegetable oil: 2 Tbl |
| salt |
| black pepper |
| soup - beef broth: 1/2 cup |
| salted butter: 1/2 cup |
| heavy whipping cream (fluid): 2 cups |
| garlic: 2 cloves (minced) |
| lemon juice: 1/4 cup |
| salt: 1 1/2 tsp |
| black pepper: 3/4 tsp |
Make Ahead Pot Roast With Cream Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
180 min -
Servings
8 serving(s)
Tags
- 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.