Beef in Cream

I just made some fresh coffee and settled down with one of my 3 ring binders that I've filled with handwritten and typed recipes from over the years. I glanced down at the random page I opened and saw Beef in Cream. I personally love to dip cold roast beef into ranch dressing and although this isn't ranch dressing, I know the perfect pairing of beef and cream. Copy this one down to your files.

Beef and Cream

4 lb. pot roast
2 T shortening/oil
salt and pepper to taste
1/2 c water

Brown the meat slowly in hot oil. Season with salt and pepper. Add water. Cover. Simmer 3 hours. Remove meat from kettle and allow to stand for 20 minutes. Slice thinly and serve with;


1/2 c butter - melt
2 c heavy cream
2 large garlic cloves - minced
1/4 c lemon juice
1 1/2 t salt
3/4 t pepper

Heat the butter in a saucepan and as soon as it starts bubbling and browning add cream garlic, lemon juice, and salt and pepper. Cook over medium heat 3 minutes. Spoon half the sauce in a heat proof glass dish. Arrange the beef slices and then cover the rest of the sauce over the top. Refrigerate until ready to serve. Heat in a 350 degree oven until heated through - about 30 minutes.Print Friendly and PDF