Pot Roast with Mustard Sauce Recipe

Name: Pot Roast with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds beef chuck boneless, shoulder; 2 tablespoons olive oil; 4 cups water; 1 cup beef stock condensed; 1 cup white wine dry; 2 each garlic cloves; 1 1/2 teaspoons thyme; 1/2 teaspoon black pepper; 2 teaspoons cornstarch; 2 1/2 teaspoons dijon mustard; 2 teaspoons parsley leaves chopped

Servings: persons

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

1
Tie roast at 2 inch intervals with heavy string.
2
In dutch oven, brown 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
Bring to a boil, reduce heat, cover and simmer 18 to 22 minutes per round.
6
Meat thermometer will register 140 degrees F when done.
7
Remove roast to serving platter, reserving liquid.
8
Cover roast tightly with oil and allow to stand for 10 minutes before carving.
9
(During standing, internal temperature will rise to 150 degrees for medium-rare.)
10
Measure 1 cup of the poaching liquid from the roast pan.
11
Dissolve ornstarch in 1 tablespoon of this liquid in a small saucepan.
12
Add remainder of cup, along with mustard and parsley.
13
Cook and stir over medium heat until sauce is clear and slightly thickened, 3 to 5 minutes.
14
Remove string from roast and carve into thin slices.
15
Serve with mustard sauce.
16
Note: Remainder of poaching liquid from meat can be used to make French Onion Soup.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 pounds beef chuck boneless, shoulder, 2 tablespoons olive oil, 4 cups water, 1 cup beef stock condensed, and more.

Yes, Pot Roast with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast with Mustard Sauce

How did you like this recipe?

Frequently Asked Questions