This dish is a beautiful example of rustic comfort food: tender beef slowly roasted, bathed in a rich brown cream sauce, and served with hearty potatoes and carrots. It’s the kind of meal that fills the kitchen with an inviting aroma and brings people together around the table. Perfect for Sunday dinners, holidays, or any occasion where you want to serve something truly satisfying.
Ingredients (serves 6)
- 3 to 3.5 lbs (1.3–1.5 kg) beef roast (chuck, rump, or brisket)
- 2 tablespoons olive oil or vegetable oil
- 2 yellow onions, chopped
- 3 cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1.5 lbs (700 g) potatoes, peeled and cut into chunks
- 1 lb (450 g) carrots, peeled and cut into 2-inch pieces
- Fresh parsley, chopped (for garnish)
Directions
Step 1: Prepare and sear the beef
Pat the beef roast dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed roasting pan over medium-high heat. Sear the beef on all sides until deeply browned, about 8–10 minutes. Transfer the roast to a plate and set aside.
Step 2: Build the flavor base
In the same pot, add the chopped onions and sauté for 4–5 minutes until softened and golden. Add the minced garlic and cook for another minute. Sprinkle in the flour and stir well, cooking for 1–2 minutes to remove the raw flour taste.
Step 3: Create the sauce
Whisk in the beef broth gradually, stirring to avoid lumps. Add tomato paste, Worcestershire sauce, Dijon mustard, thyme, bay leaves, and paprika. Bring the mixture to a gentle simmer.
Step 4: Roast with vegetables
Return the seared beef to the pot. Nestle the potatoes and carrots around the roast. Cover with a lid and place in a preheated oven at 325°F (165°C). Roast for 2.5 to 3 hours, or until the beef is fork-tender.
Step 5: Finish with cream
Remove the beef and vegetables from the pot and keep warm. Discard bay leaves. Place the pot on the stove over low heat and stir in the heavy cream. Simmer gently for 5–7 minutes until the sauce thickens and turns into a rich brown cream. Adjust seasoning with salt and pepper as needed.
Step 6: Serve
Slice or shred the beef and arrange on a platter with the potatoes and carrots. Pour the brown cream sauce generously over the roast or serve it on the side. Garnish with fresh parsley and enjoy.
Tips for Success
- Choose a well-marbled cut like chuck or brisket for the most tender result.
- Always sear the beef before roasting—it creates depth of flavor in the sauce.
- Don’t skip the flour step; it’s what thickens the sauce and gives it body.
- If you prefer a smoother sauce, strain it before adding the cream.
- For extra richness, stir in a splash of red wine when adding the broth.
Serving Ideas
- Serve with crusty bread or buttered dinner rolls to soak up the sauce.
- Pair with a crisp green salad for freshness.
- A glass of red wine, such as Cabernet Sauvignon or Syrah, pairs beautifully with the richness of the beef and cream.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed. This dish also freezes well (without the cream). If freezing, add the cream only after reheating.
A Dish to Remember
This roast of beef in brown cream with potatoes and carrots is more than a meal—it’s a centerpiece. It’s the kind of recipe that makes an ordinary evening feel special and transforms a gathering into a feast. With its rich sauce, tender beef, and rustic vegetables, it’s a dish rooted in tradition but flexible enough to fit modern kitchens.