Make Ahead Pot Roast With Cream Sauce

READY IN: 3hrs 20mins
Recipe by Marie

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!

Top Review by Pinay0618

Delicious! We used the pan drippings from cooking the roast to make a brown gravy to go over mashed potatoes - maybe overkill with a cream sauce already a part of the meal, but it was tasty business! Green peas were our vegetable, and they were unbelievable rolled around in the garlicky cream sauce. It will definitely be just a once-in-a-while meal, but one we'll look forward to!

Ingredients Nutrition


  1. Brown meat slowly on all sides in oil in Dutch oven.
  2. Season generously with salt and pepper and add broth.
  3. Cover and simmer for about 3 hours or until meat is very tender.
  4. Remove meat from pan, let rest for 20 minutes, then slice thin.
  5. Do not use pan juices.
  6. For sauce, melt butter until it bubbles and browns slightly.
  7. Add cream, garlic, lemon juice and salt and pepper.
  8. Cook over medium heat for about 3 minutes.
  9. Spoon half of sauce in a glass 9 x 13 baking dish.
  10. Arrange meat slices overlapping in the sauce.
  11. Pour the remaining sauce over the top and refrigerate until ready to serve.
  12. Allow dish to set out for 30 minutes before baking.
  13. Heat through at 350° for about 30 minutes.

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