Make Ahead Pot Roast with Cream Sauce
Tender, flavorful, and perfect for effortless entertaining, this Make Ahead Pot Roast with Cream Sauce is the ultimate comfort food. Featuring a fall-apart beef chuck roast simmered in a rich braising liquid infused with garlic, onions, thyme, and a splash of Worcestershire sauce, this recipe adds a touch of indulgence with a silky cream sauce blended directly with the roasting juices. Ideal for busy schedules, this dish can be prepared in advance and stored in the fridge, making it a stress-free centerpiece for family dinners or gatherings. Serve with mashed potatoes or crusty bread to soak up the luscious, velvety sauce, and don’t forget a sprinkle of fresh parsley for an elegant finishing touch. With its make-ahead convenience, heavenly aroma, and restaurant-quality results, this pot roast will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 3 medium Carrots, roughly chopped
- 2 Celery stalks, roughly chopped
- 4 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 1 cup Heavy cream
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt and black pepper on all sides.
Dredge the beef in the all-purpose flour, shaking off any excess.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot.
Pour in the beef broth and Worcestershire sauce, and stir well. Add the thyme sprigs and bay leaf.
Return the seared roast to the pot and bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-3.5 hours, or until the roast is fork-tender.
Carefully remove the roast from the pot and set it on a cutting board. Discard the thyme sprigs and bay leaf.
Using a handheld immersion blender (or transferring the liquid to a countertop blender), puree the braising liquid and vegetables until smooth.
Return the pot to the stovetop over medium heat. Stir in the heavy cream.
In a small bowl, whisk together the cornstarch and water to form a slurry. Stir the slurry into the sauce and cook for 3-5 minutes, or until the sauce has thickened.
Slice the pot roast and return it to the pot, spooning the sauce over the beef to coat it.
Allow the dish to cool completely if making ahead, then store in an airtight container in the refrigerator for up to 2 days.
To serve, reheat the pot roast and sauce over low heat until warmed through. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
4811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.4 g | 492% | |
| Saturated Fat | 162.6 g | 813% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 9882 mg | 430% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.4 g | ||
| Protein | 263.3 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 5840 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
