Pot Roast With Cream Sauce Recipes

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PERFECT POT ROAST

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9



Perfect Pot Roast image

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

SLOW COOKER CREAMY POT ROAST

Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.

Provided by htovey

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 10

Number Of Ingredients 7



Slow Cooker Creamy Pot Roast image

Steps:

  • Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
  • Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.1 g, Cholesterol 107.7 mg, Fat 16.9 g, Fiber 1.7 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 1152.8 mg, Sugar 1.9 g

1 (5 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 (10.75 ounce) cans condensed golden mushroom soup
2 (8 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ½ teaspoons minced garlic

MAKE AHEAD POT ROAST WITH CREAM SAUCE

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



Make Ahead Pot Roast With Cream Sauce image

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.

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

POT ROAST WITH CREAM SAUCE

This recipe has been a family favorite for many years. The basic Cream Sauce has a couple variations: Ginger Sauce, and a Horseradish and Currant Sauce. We like the Ginger Sauce the best. While you could use heavy cream, the 13-ounce can of evaporated milk is lighter and works very well. We like the Ginger Sauce so much we often make a double batch. This comes from The One-Dish Cookbook (1975) by Robert Ackart.

Provided by Cooking Beast

Categories     Roast Beef

Time 3h45m

Yield 1 pot roast, 6 serving(s)

Number Of Ingredients 14



Pot Roast With Cream Sauce image

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.).

Nutrition Facts : Calories 239.7, Fat 20.8, SaturatedFat 10.7, Cholesterol 48.4, Sodium 606.7, Carbohydrate 9.8, Fiber 0.5, Sugar 0.4, Protein 4.8

2 tablespoons butter
2 tablespoons oil
4 lbs pot roast, trimmed of all fat
1 cup water
4 tablespoons butter
2 tablespoons flour
1/2 cup reserved broth
1 (13 ounce) can evaporated milk
1 garlic clove, put through a press
1/4 chopped parsley, fresh
1 large lemon, juice of
1 teaspoon salt
1/2 teaspoon pepper
1 (4 ounce) can mushrooms, drained (optional)

ULTIMATE POT ROAST

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18



Ultimate Pot Roast image

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.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

POT ROAST WITH SOUR CREAM GRAVY

The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.

Provided by KittyKitty

Categories     Roast Beef

Time 3h10m

Yield 5-6 serving(s)

Number Of Ingredients 10



Pot Roast With Sour Cream Gravy image

Steps:

  • Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
  • Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
  • Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
  • Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
  • Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
  • Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 185.7, Carbohydrate 33.9, Fiber 4.8, Sugar 6.9, Protein 4.7

1 (2 lb) boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes, peeled am
3 medium carrots, cut into 2 inch pieces
3 medium onions, quartered
1 tablespoon all-purpose flour
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

CREAMY POT ROAST WITH MUSHROOM SAUCE

Make and share this Creamy Pot Roast With Mushroom Sauce recipe from Food.com.

Provided by Cristyn quotcooking

Categories     Meat

Time 4h40m

Yield 12 slices, 4-6 serving(s)

Number Of Ingredients 7



Creamy Pot Roast With Mushroom Sauce image

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.

Nutrition Facts : Calories 115.1, Fat 6.5, SaturatedFat 1.9, Cholesterol 4.3, Sodium 619.1, Carbohydrate 10.6, Fiber 1.1, Sugar 3.3, Protein 5.6

1 (5 -7 lb) pot roast
1 (100 g) envelope mushroom soup mix
1 (12 ounce) can cream of mushroom soup
1 (10 ounce) can golden mushrooms
1/2 cup milk
1 cup water
2 -3 cups fresh mushrooms

SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE

Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 8

Number Of Ingredients 16



Slow-Cooker Pot Roast with Creamy Dill Sauce image

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.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g

2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1 boneless beef pot roast (about 2 lb), trimmed of fat
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon Dijon mustard
4 cloves garlic, finely chopped
1/2 teaspoon dried dill weed
1 large onion, cut into 12 wedges
1 bag (16 oz) ready-to-eat baby-cut carrots
4 medium Yukon gold potatoes (about 1 1/4 lb), unpeeled, cut into 1-inch cubes
1/2 teaspoon lemon-pepper seasoning
2 tablespoons all-purpose flour
2 tablespoons water
1 teaspoon dried dill weed
1 cup fat-free sour cream

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