Go Back
–+ servings
A hot beef sundae in a clear sundae dish topped with shredded chese, sour cream, and a cherry tomato.
Print Recipe
5 from 1 vote

Hot Beef Sundae

This state fair-inspired Hot Beef Sundae is the perfect combination of comfort food and playful presentation.
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: American
Keyword: beef, chuck roast, mashed potatoes
Servings: 6 people
Author: Jillian Wade

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:

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
US Customary - Metric

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 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

Serving: 2cups | Calories: 590kcal | Carbohydrates: 43g | Protein: 38g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 986mg | Potassium: 1197mg | Fiber: 3g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 42mg | Calcium: 210mg | Iron: 5mg