Slow-Roasted Flemish Beef with Witloof and Mustard Sauce
Rich, slow-roasted beef complemented by tender Belgian witloof spears and a tangy mustard cream sauce, showcasing classic flavors from Vlaams-Brabant. This french-inspired beef ready in about 255 minutes blends beef chuck roast, Dijon mustard, heavy cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck roast
- 6 heads, halved lengthwise Belgian witloof (endive)
- 3 tbsp Dijon mustard
- 1/2 cup heavy cream
- 1 cup beef broth
- 2 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1 tbsp chopped fresh thyme
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 275°F (135°C). Rub 2 lbs beef chuck roast all over with 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh thyme, salt, and black pepper.
- Step 2: Place the beef in a roasting pan and roast uncovered for 3-4 hours until fork-tender and an internal temperature of 195°F is reached.
- Step 3: While the beef roasts, bring a pot of salted water to a boil. Add 6 halved Belgian witloof heads and blanch for 5 minutes until just tender. Drain well.
- Step 4: In a medium saucepan over low heat, combine 1 cup beef broth and 3 tbsp Dijon mustard. Stir until smooth and gently simmer for 5 minutes.
- Step 5: Whisk in 1/2 cup heavy cream and continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Step 6: Remove the beef from the oven and let rest for 15 minutes before slicing thinly.
- Step 7: Serve the sliced beef with the blanched witloof spears and drizzle the mustard cream sauce generously over both.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Roasted Flemish Beef with Witloof and Mustard Sauce take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Roasted Flemish Beef with Witloof and Mustard Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Roasted Flemish Beef with Witloof and Mustard Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Flemish Beef with Witloof and Mustard Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Flemish Beef with Witloof and Mustard Sauce?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
