Make Ahead Pot Roast With Cream Sauce

• 4 lbs boneless beef chuck roast
• 2 tablespoons oil
• salt and pepper
• 1/2 cup beef broth
• Cream Sauce
• 1/2 cup butter
• 2 cups heavy cream
• 2 cloves minced garlic
• 1/4 cup lemon juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper

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 350u0b0 for about 30 minutes.

boneless beef chuck roast, oil, salt, beef broth, cream sauce, butter, heavy cream, garlic, lemon juice, salt, black pepper

Taken from www.food.com/recipe/make-ahead-pot-roast-with-cream-sauce-96928 (may not work)