Pot Roast With Cream Sauce

225 mins (prep 45, cooking 180)
14 ingredients
1 servings
This recipe has been a family favorite for many years. The basic Cream Sauce has a couple variations: Ginger Sauce, and a Horseradish and Currant Sauce. We like the Ginger Sauce the best. While you could use heavy cream, the 13-ounce can of evaporated milk is lighter and works very well. We like the Ginger Sauce so much we often make a double batch. This comes from The One-Dish Cookbook (1975) by Robert Ackart.

Categories:  main-dish , beef , casseroles , meat , <-4-hours , roast-beef , time-to-make ,
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Serving Size (649.61 g)
Servings 1
Amount per Serving
Calories 1054.56 Calories from Fat 931.32
% Daily Value *
Total Fat 103.48g 159.2%
Saturated Fat 49.37g 246.87%
Trans Fat 2.91g %
Cholesterol 190.79mg 63.6%
Sodium 3300.4mg 137.52%
Total Carbohydrate 28.21g 9.4%
Dietary Fiber 5.01 g 20.03%
Sugars 2.56 g %
Protein 11.05g 22.11%
Vitamin A 2225.42IU% Vitamin C 3.83mg%
Calcium 91.86mg% Iron 2.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pot roast, evaporated milk, chopped parsley, large lemon