Pot Roast With Mustard Sauce

* Exported from MasterCook *

POT ROAST WITH MUSTARD SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 lb Boneless beef chuck shoulder
2 tb Olive oil
4 c Water
1 c Condensed beef broth
1 c Dry white wine
2 x Garlic cloves
1 1/2 ts Thyme
1/2 ts Black pepper
2 ts Cornstarch
2 1/2 ts Dijon mustard
2 ts Chopped parsley

ie roast at 2 inch intervals with heavy string. In
dutch oven, rown all sides of roast in Oil over
medium-high heat. Pour off rippings. Add Water, Beef
broth, Wine, Garlic, thyme and Pepper. ring to a bOil,
reduce heat, cover and simmer 18 to 22 minutes per
ound. Meat thermometer will register 140 degrees when
done. Remove oast to serving platter, reserving
liquid. Cover roast tightly with Oil and allow to
stand for 10 minutes before carving. (During stand-
ng, internal temperature will rise to 150 degrees for
medium-rare.) easure 1 cup of the poaching liquid from
the roast pan. Dissolve ornstarch in 1 tablespoon of
this liquid in a small Saucepan. Add emainder of cup,
along with mustard and Parsley. Cook and stir over
edium heat until Sauce is clear and slightly
thickened, 3 to 5 inutes. Remove string from roast and
carve into thin slices. Serve ith mustard Sauce.
Note: Remainder of poaching liquid from meat can be
used to make rench Onion Soup.



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