Beef In Cream Sauce Recipe

Name: Beef In Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless pot roast (sirloin tip, chuck, rump, etc.); 2 tablespoons Crisco shortening; salt & pepper; 1/2 cup water; cream sauce for meat; 1/2 cup butter (do not substitute); 2 cups whipping cream (not whipped) or 2 cups heavy cream (not whipped); 2 garlic cloves; 1/4 cup lemon juice; 1 1/2 teaspoons salt; 3/4 teaspoon pepper

Servings: persons

4 lbs boneless pot roast (sirloin tip, chuck, rump, etc.)
2 tablespoons Crisco shortening
salt & pepper
1/2 cup water
cream sauce for meat
1/2 cup butter (do not substitute)
2 cups whipping cream (not whipped) or 2 cups heavy cream (not whipped)
2 garlic cloves
1/4 cup lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper

1
In dutch oven slowly brown meat on all sides in hot shortening.
2
Season generously with salt and pepper.
3
Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
4
Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
5
Save pan juices for another use.
6
Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
7
Add cream, garlic, lemon juice, salt and pepper.
8
Cook over medium heat about 3 minutes.
9
Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
10
Arrange meat slices, overlapping in the sauce.
11
Pour remaining sauce over the top.
12
Refrigerate until ready to serve.
13
I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
14
When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350u00b0F It usually takes 20-35 minutes to heat through.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lbs boneless pot roast (sirloin tip, chuck, rump, etc.), 2 tablespoons Crisco shortening, salt & pepper, 1/2 cup water, and more.

Yes, Beef In Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef In Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions