4lb boneless pot roast
2 tbs olive oil
salt and ground black pepper
1/2 cup water
1/2 cup butter or margarine
2 cup heavy cream
2 large garlic cloves
4 tbs lemon juice

Procedures :
In Dutch oven or heavy casserole with cover, slowly brown meat on all sides in olive oil. Season generously with salt and pepper. Add water; cover and simmer 2 1/2 to 3 hours or until tender, adding more water as necessary. Remove meat from pan and allow to stand 20 minutes; slice thinly. Pour off pan juices and save for another use. Heat butter in pan until it bubbles and browns. Add cream, garlic, lemon juice, about 1 tsp salt and about 1/2 tsp ground black pepper (or to taste). Cook over medium heat, stirring constantly, for about 3 minutes. Spoon half of the sauce over bottom of a shallow heat-proof serving platter. Arrange meat slices, slightly overlapping, in sauce. Pour remaining sauce over top. Near serving time, bake in a moderate oven (350 degrees F.) for 10 minutes or until heated through. Spoon sauce over meat
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Category : Meats