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Pot Roast with Mustard Sauce

 

Pot Roast with Mustard Sauce recipe
29

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

45

min

 

Ingredients

2 ¼ pounds beef chuck
boneless, shoulder
2 tablespoons olive oil
4 cups water
1 cup beef stock
condensed
1 cup white wine
dry
*
2 garlic cloves
*
1 ½ teaspoons thyme
*
½ teaspoon black pepper
2 teaspoons cornstarch
2 ½ teaspoons dijon mustard
2 teaspoons parsley leaves
chopped

Directions

Tie roast at 2 inch intervals with heavy string.

In dutch oven, brown all sides of roast in oil over medium-high heat.

Pour off drippings.

Add water, beef broth, wine, garlic, thyme and pepper.

Bring to a boil, reduce heat, cover and simmer 18 to 22 minutes per round.

Meat thermometer will register 140 degrees F when done.

Remove roast to serving platter, reserving liquid.

Cover roast tightly with oil and allow to stand for 10 minutes before carving.

(During standing, internal temperature will rise to 150 degrees for medium-rare.)

Measure 1 cup of the poaching liquid from the roast pan.

Dissolve cornstarch in 1 tablespoon of this liquid in a small saucepan.

Add remainder of cup, along with mustard and parsley.

Cook and stir over medium heat until sauce is clear and slightly thickened, 3 to 5 minutes.

Remove string from roast and carve into thin slices.

Serve with mustard sauce.

Note: Remainder of poaching liquid from meat can be used to make French Onion Soup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 564g (19.9 oz)
Amount per Serving
Calories 94967% of calories from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 266mg 89%
Sodium 333mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 140g
Vitamin A 1% Vitamin C 4%
Calcium 6% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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