🫙 From the Spice Rack
Pot Roast with Mustard Sauce
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/...
maineasy
Ingredients6 items
Ingredients
- 21/4 lb boneless beef chuck shoulder 2 tb olive oil
- 4cup water 1 c condensed beef broth
- 1cup dry white wine 2 x garlic cloves
- 11/2 ts thyme 1/2 ts black pepper
- 2tsp cornstarch 2 1/2 ts dijon mustard
- 2tsp chopped parsley
Directions
- 1
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
- 2
In dutch oven, rown all sides of roast in Oil over medium-high heat
- 3
Pour off rippings
- 4
Add Water, Beef broth, Wine, Garlic, thyme and Pepper
- 5
ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound
- 6
Meat thermometer will register 140 degrees when done
- 7
Remove oast to serving platter, reserving liquid
- 8
Cover roast tightly with Oil and allow to stand for 10 minutes before carving