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This Hot Beef Sundae perfectly combines comfort food and a playful presentation. Whether you’re serving this state fair-inspired dish for a fun family dinner or impressing guests with a creative twist on a classic, it’s always a crowd-pleaser.
Making Dinnertime Fun with a Hot Beef Sundae!
If you’ve never heard of a Hot Beef Sundae, get ready to fall in love with this quirky, comforting dish! Don’t let the name fool you—there’s no ice cream here. Instead, this dish layers buttery mashed potatoes, tender shredded beef, rich gravy, and melty cheddar cheese, all topped with a dollop of sour cream and a cherry tomato on top. It’s a hearty, satisfying meal disguised as a sweet treat—what’s not to love?
Originally popular at state fairs, this savory sundae is the ultimate way to serve comfort food in a fun, unexpected way. Whether you’re making it for a family dinner, a game-day spread, or just because, this dish is guaranteed to be a hit!
Recipe Ingredients and Substitutions
This dish has four distinct layers: mashed potatoes, roast beef, gravy, and the toppings.
Mashed Potatoes (The “Ice Cream”)
- Yukon Gold Mashed Potatoes (about 4 ½ cups) – Creamy and buttery make the perfect base. You can swap the potatoes for russets or even instant mashed potatoes in a pinch.
Roast Beef & Gravy (The “Hot Fudge”)
- Chuck Roast (2 lbs) – This cut of beef is ideal for slow cooking, turning ultra-tender after braising.
- Olive Oil (1 Tablespoon) – Helps sear the beef, locking in flavor.
- Salt, Black Pepper, Garlic Powder, and Onion Powder – A simple seasoning blend that brings out the best in the beef.
- Beef Broth (1 cup) & Worcestershire Sauce (¼ cup) – These deepen the flavor of the meat and create a delicious savory base for the gravy.
- Cornstarch + Water (for thickening the gravy) – This creates a smooth, rich gravy to drizzle over the potatoes and beef.
Toppings (The “Sundae Toppings”)
- Sharp Cheddar Cheese (1 cup, shredded) – Adds a melty, savory finish to the sundae.
- Sour Cream (½ cup) – A creamy contrast to the rich beef and gravy.
- Cherry Tomatoes (6) – The perfect, playful “cherry” on top!
- Chopped Parsley (1 teaspoon) – This is the sundae’s “sprinkles.”
Essential Recipe Tip
Sear the chuck roast before braising! This locks in deep, caramelized flavors.
How to Make a Hot Beef Sundae
Step 1: Prepare the Roast Beef
- Season the chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
- Sear the roast in a large oven-safe pot or Dutch oven over medium-high heat with olive oil, browning each side for 2-3 minutes.
- Add beef broth and Worcestershire sauce, cover with a tight-fitting lid, and transfer to a preheated 325°F (163°C) oven—Braise for about 2 hours or until the beef is fork-tender.
Step 2: Make the Mashed Potatoes
- While the beef is cooking, prepare your Yukon Gold mashed potatoes. I like Yukons because they create the creamiest result, but use whatever potato you prefer!
Step 3: Make the Gravy
- Remove the roast from the pot and shred it using two forks.
- Strain the drippings into a saucepan, skimming off excess fat.
- Simmer the drippings and whisk in a cornstarch slurry (1 Tablespoon cornstarch + 2 Tablespoons cold water). Cook for 2-3 minutes, stirring, until the gravy thickens. Adjust seasoning if needed.
Step 4: Assemble the Hot Beef Sundae and Serve
- Spoon mashed potatoes into a bowl or sundae dish. Top with shredded beef and hot gravy over the top. Garnish with shredded cheddar, a dollop of sour cream, a cherry tomato, and a sprinkle of parsley.
Hot Beef Sundae
Equipment
- Large oven-safe pot or Dutch oven
- Sharp knife & cutting board
- mixing bowls
- Measuring cups & spoons
- Potato masher or electric mixer
- Saucepan
- whisk
Ingredients
Mashed Potatoes:
- 4 ½ cups Yukon gold mashed potatoes
Roast Beef and Gravy:
- 2 lbs chuck roast
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- ¼ cup Worcestershire sauce
- 1 Tablespoon cornstarch + 2 Tablespoons cold water, for thickening gravy
Toppings:
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 6 cherry tomatoes
- 1 teaspoon of chopped fresh parsley
Instructions
Prepare the Roast Beef:
- Preheat your oven to 325°F (163°C).
- Season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil over medium-high heat in a large oven-safe pot or Dutch oven. Sear the roast on all sides until browned (about 2-3 minutes per side).
- Add beef broth and Worcestershire sauce to the pot, cover with a tight-fitting lid, and transfer to the oven—Braise for 2 hours or until the beef is fork-tender.
Make Mashed Potatoes:
- Make the Yukon gold mashed potatoes while the roast is cooking.
Make the Gravy:
- Once the roast is cooked, remove it from the pot and shred the meat using two forks.
- Strain the drippings from the pot into a small saucepan. Skim off excess fat if necessary.
- Bring the drippings to a simmer. Whisk together cornstarch and cold water, then stir into the simmering liquid. Cook until thickened, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Assemble the Sundae:
- Spoon a generous serving of mashed potatoes into a bowl or sundae dish as the base.
- Top the mashed potatoes with a mound of shredded roast beef.
- Ladle hot gravy over the beef and potatoes.
- Sprinkle shredded cheddar cheese over the top.
- Add a dollop of sour cream and finish with a cherry tomato and chopped parsley. Serve.
Notes
Storage Tips
- Store Leftovers – Store everything separately in airtight containers. The beef and gravy will keep for 3-4 days in the fridge. Mashed potatoes last 2-3 days.
- Freeze and Thaw – The shredded beef and gravy freeze well for up to 3 months. Store in freezer-safe bags or containers. Thaw overnight in the fridge and reheat on the stove.
- Reheat – Warm mashed potatoes with a splash of milk to keep them creamy. Heat the beef and gravy in a saucepan over low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes, cook the chuck roast on low for 8 hours or high for 4-5 hours until tender.
Yes, just heat them as per the package instructions before assembling the beef sundaes.
I love serving them with some rolls and a side salad. During the summer serve with corn on the cob, too.
Could you do this with crock pot??
how long and same amount in crock?
I am sorry Jennifer, we haven’t tested this recipe in a crock pot.