Prep 45 mins
Cook 3 hrs
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.
For the meat
- 2 tablespoons butter
- 2 tablespoons oil
- 4 lbs pot roast, trimmed of all fat
- 1 cup water
For the cream sauce
- 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)
- 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.).