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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is a great do ahead dish! I serve this with buttered noodles, a salad and some crusty rolls. Trust me....this is delicious. You won't have any leftovers. Ingredients:
4 lbs boneless pot roast (sirloin tip, chuck, rump, etc.) |
2 tablespoons crisco shortening |
salt & pepper |
1/2 cup water |
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 |
Directions:
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 350°F It usually takes 20-35 minutes to heat through.
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