Yields:
6 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr 55 Mins
Total Time:
2 Hr 25 Mins
This roast is amazing for anyone who has a lot of things to get done around the house but still wants to prepare a homecooked meal. Even better than that though, is how it tastes! This tender roast in a deliciously creamy sauce will most certainly have you coming back for seconds.
Ingredients
Adjust Servings
-
Roast
- Cream sauce
Instructions
-
roast
- Preheat oven 350 degrees. In an large oven safe skillet, heat 2 tbsp. of butter on medium high heat.
- Sprinkle roast with salt and pepper on all sides. When butter is melted and skillet is hot, place the roast in the skillet and lightly brown all sides.
- Scatter the onions and carrots in the pan around the roast. add the garlic, bay leaf, and thyme.
- Place skillet in the oven and cook uncovered for 30 minutes. Then turn the meat, loosely cover the skillet with foil, place back in the oven and cook for 45 more minutes.
- Turn the meat again and add the tarragon sprigs to the skillet, re cover loosely with the foil, place back in the oven and cook for another 30 minutes. Take roast out of the oven and place the meat on a plate or cutting board to rest. Cream Sauce
- After removing the roast from the skillet, place the skillet on the stove on medium heat. Add the cream, and bring to a boil, turn the heat down and simmer for 5 minutes. Add the tarragon and butter and simmer for another 5 minutes.
- At this point you can choose to either strain the sauce or leave the vegetables in it. If you choose to not strain the sauce, take out the garlic clove and bay leaf before serving.
- Slice the roast and spoon the sauce over to finish it off.