Lush Garlic Cream Pot Roast
Elevate your dining experience with this irresistible Garlic Cream Pot Roast. This dish features succulent boneless beef chuck roast that is slow-cooked to perfection, ensuring each bite melts in your mouth. The crowning glory is a rich and velvety garlic cream sauce, artfully blended with freshly squeezed lemon juice, bringing a delightful brightness to the robust flavors of the beef. Ideal for gatherings or dinner parties, you can prepare this sumptuous roast ahead of time, and simply bake it when your guests arrive, creating a warm and inviting centerpiece for your table that's bound to impress everyone.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless beef chuck roast
4 lbs
oil
2 tablespoons (for browning)
salt
to taste
black pepper
to taste
beef broth
1/2 cup
butter
1/2 cup (unsalted)
heavy cream
2 cups
minced garlic
2 cloves
lemon juice
1/4 cup (freshly squeezed)
salt
1 1/2 teaspoons
black pepper
3/4 teaspoon
Instructions
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1. Begin by preheating your oven to 350°F (175°C).
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2. In a large Dutch oven, heat the oil over medium heat. Once hot, carefully add the chuck roast, browning it slowly on all sides for about 8-10 minutes.
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3. Generously season the browned roast with salt and pepper, then pour in the beef broth.
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4. Cover the Dutch oven with a lid and reduce the heat to low. Let it simmer for approximately 3 hours, or until the meat is fork-tender and easily shreddable.
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5. Once the meat is tender, carefully remove it from the pan and let it rest on a cutting board for 20 minutes. When ready, slice the roast thinly against the grain. Discard the pan juices.
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6. In a separate saucepan, melt the butter over medium heat until it bubbles and begins to brown slightly, about 3-5 minutes.
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7. Stir in the heavy cream, minced garlic, lemon juice, salt, and black pepper. Continue to cook for another 3 minutes while frequently stirring, allowing the sauce to thicken slightly.
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8. Spoon half of the garlic cream sauce into a greased 9 x 13-inch glass baking dish. Neatly arrange the slices of meat, slightly overlapping, on top of the sauce.
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9. Pour the remaining garlic cream sauce over the top of the meat.
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10. Cover the baking dish securely with plastic wrap or aluminum foil and refrigerate until you're ready to bake.
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11. When you're ready to serve, take the dish out of the refrigerator and let it sit at room temperature for 30 minutes.
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12. Bake in the preheated oven for about 30 minutes, or until heated through and bubbly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lush Garlic Cream Pot Roast?
Lush Garlic Cream Pot Roast is a dish featuring succulent boneless beef chuck roast slow-cooked until tender and served with a rich, velvety garlic cream sauce.
What cut of beef is best for this recipe?
A 4 lb boneless beef chuck roast is the ideal cut for this recipe due to its marbling and ability to become tender during slow cooking.
How long does the beef need to simmer?
The beef should simmer in the Dutch oven for approximately 3 hours, or until it is fork-tender and easily shreddable.
What are the ingredients for the garlic cream sauce?
The sauce is made from unsalted butter, heavy cream, minced garlic, freshly squeezed lemon juice, salt, and black pepper.
Can I make this pot roast in advance?
Yes, this is a make-ahead meal. You can prepare the roast and sauce, assemble them in a baking dish, and refrigerate until you are ready to bake.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) for the final baking stage.
How do I brown the chuck roast?
Heat oil in a large Dutch oven over medium heat and brown the roast slowly on all sides for about 8-10 minutes.
How long should the meat rest before slicing?
After removing the meat from the pan, let it rest on a cutting board for 20 minutes before slicing against the grain.
What size baking dish is required?
A greased 9 x 13-inch glass baking dish is the recommended size for arranging the meat and sauce.
Why is lemon juice used in the cream sauce?
Freshly squeezed lemon juice adds a delightful brightness that balances the robust and rich flavors of the beef and cream.
How long do I bake the roast after it has been refrigerated?
Bake the assembled dish in a preheated oven for about 30 minutes, or until the sauce is bubbly and the meat is heated through.
Do I need to let the dish sit out before baking?
Yes, take the dish out of the refrigerator and let it sit at room temperature for 30 minutes before placing it in the oven.
How much garlic is needed for the sauce?
The recipe calls for 2 cloves of minced garlic to achieve the perfect garlic flavor.
Can I use salted butter instead of unsalted?
You can use salted butter, but you may want to reduce the additional 1 1/2 teaspoons of salt added to the sauce later.
What should I do with the pan juices after simmering?
According to the instructions, you should discard the pan juices before assembling the roast with the cream sauce.
How do I arrange the meat in the baking dish?
Spoon half the sauce into the dish, then neatly arrange the slices of meat so they are slightly overlapping on top of the sauce.
What is the purpose of browning the meat?
Browning the meat creates a flavorful crust and enhances the overall depth of the roast's flavor profile.
Can I use beef broth for the simmering liquid?
Yes, the recipe uses 1/2 cup of beef broth to provide moisture and flavor during the 3-hour simmer.
How thick should the garlic cream sauce be?
The sauce should be cooked for about 3 minutes while stirring until it thickens slightly into a velvety consistency.
Is this recipe suitable for a dinner party?
Absolutely, its sumptuous nature and make-ahead convenience make it an ideal centerpiece for entertaining guests.
Should I slice the meat with or against the grain?
You should always slice the roast against the grain to ensure the meat is as tender as possible when eating.
How much heavy cream is used?
The recipe requires 2 cups of heavy cream to create the rich sauce base.
Can I substitute the oil for browning?
You can use any neutral high-smoke point oil or even butter, though oil is recommended for the initial 8-10 minute browning.
What is the texture of the finished beef?
The finished beef is succulent and fork-tender, designed to melt in your mouth.
Do I need to cover the Dutch oven while simmering?
Yes, cover the Dutch oven with a lid and reduce the heat to low to properly braise the meat.
How much salt and pepper is used in the sauce?
The sauce uses 1 1/2 teaspoons of salt and 3/4 teaspoon of black pepper.
What should I use to cover the dish in the fridge?
Securely cover the baking dish with plastic wrap or aluminum foil before refrigerating.
Is the garlic minced or whole?
The garlic should be minced before being stirred into the cream sauce.
Can I use a different cut of beef?
While chuck roast is best, other slow-cooking cuts like brisket could work, though cooking times may vary.
How many people does this recipe serve?
Based on a 4 lb roast, this recipe typically serves between 6 to 8 people depending on portion sizes.