Make Ahead Pot Roast With Cream Sauce Recipes

SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE

Steps:

• On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
• In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
• Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
• Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.

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.).

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 CRANBERRY SAUCE

Steps:

• Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. , Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. , Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. , Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.

CREAMY POT ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 350. Allow Pot Roast to thaw completely. After Pot Roast has thawed, mix the next four ingredients together. Place Pot Roast in roasting pan, cover with mushroom sauce, pour in water. Cook for atleast 4.5 hours or until internal temperature reaches 165 degrees.