Braised Beef in Cream

Preparation info
  • Makes about

    8

    servings
    • Difficulty

      Medium

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use plenty of garlic to support beef flavor—two big cloves are just right

Ingredients

  • 1 (4 lb.) boneless pot roast (sirloin tip, bottom round, rump or chuck)
  • 2

Method

  • In Dutch oven or heavy casserole with cover, slowly brown meat on all sides in hot shortening. Season generously with salt and pepper. Add water; cover and simmer 2½ to 3 hours, or until meat is tender. Remove from kettle; allow to stand 20 minutes, then slice thinly.
  • Pour off pan juices and save for another use. Heat butter in kettle until it bubbles and browns.