Make Ahead Pot Roast With Cream Sauce Recipes

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

MAKE AHEAD POT ROAST WITH CREAM SAUCE

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.

POT ROAST WITH CREAM SAUCE

Steps:

• In a heavy kettle or flameproof casserole, heat the butter and oil and brown the meat well on all sides. Add the water and simmer the meat, tightly covered, for 2 hours and 30 minutes, or until it is tender. (I will usually put the meat in a Corning-ware casserole dish, brown it on the range and bake it in the oven at 275-300 degrees F for 2-1/2 to 3 hours.).
• Remove the casserole dish from the heat and allow it to stand for 20 minutes.
• Slice the meat thinly, arrange it on a serving plate, and keep it warm. Remove any remaining broth for the sauce or for use in another dish.
• In a saucepan, melt the 4 tablespoons of butter; into it stir the flour, and over gentle heat cook the roux, stirring, for a few minutes. Gradually add the broth and evaporated milk, stirring constantly until the mixture is thickened and smooth. Stir in the garlic, parsley, lemon juice, salt, and pepper. cook the sauce, stirring it, for 2 minutes, pour it over the meat, and serve.
• Serve the dish with noodles of your choice.
• Ginger Sauce: follow the directions for the cream sauce above, omitting the lemon juice from the sauce and adding to the roux 2 teaspoons ground ginger and 1 teaspoon ground turmeric. (This makes a very tasty "mustard-garlic sauce.").
• Horseradish and Currant Sauce: follow the directions for the cream sauce above, omitting the lemon juice from the sauce and adding 1/3 cup currants, 1 or 2 tablespoons prepared horseradish to taste, 1 tablespoon brown sugar, 2 tablespoon cider vinegar, and 1/2 teaspoon prepared mustard. (This produces an unusual sauce with sweet, sour, salty, spicy flavors.).

FREEZER PREP POT ROAST RECIPE BY TASTY

Steps:

• Mix the onion powder, garlic powder, salt, pepper, parsley, and water in a small bowl or liquid measuring cup.
• Place the potatoes in a large, gallon-sized freezer bag. Add the carrots, onion, and chuck roast.
• Pour the marinade over the contents in the bag. Seal the freezer bag and squeeze out any excess air. Gently mix the contents together so that the marinade reaches the potatoes.
• Freeze for up to 3 months.
• When ready to enjoy, thaw completely and pour the contents into slow cooker.
• Cook on low for 8 hours, or high for 4 hours, or until the roast is cooked through and tender.
• Enjoy!

OVEN BAG POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
• Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.
• Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.
• Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

LEFTOVER POT ROAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
• Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
• Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

BEEF PATTIES WITH CREAM SAUCE

Steps:

• Heat oven to 350*.
• In lg bowl, mix first 8 ingredients; mix well.
• Add beef and mix well.
• Form 8 patties.
• Roll in flour.
• Place on greased baking pans.
• Bake, uncovered for 15 minutes; turn and bake 10 more minutes.
• SAUCE: Melt butter in saucepan.
• Stir in flour, thyme, salt and pepper.
• Slowly add broth and milk; bring to a boil.
• Cook and stir for 2 minutes.
• Serve over patties.