Pot Roast with Mustard Sauce - Just Dutch Oven Recipes

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Pot Roast with Mustard Sauce

2 1/4 lb Boneless Beef Chuck Shoulder
4 c Water
1 c Dry White Wine
1 1/2 t Thyme
2 t Cornstarch
2 t Chopped Parsley
2 T Olive Oil
1 cn Condensed Beef Broth
2 Garlic Cloves
1/2 t Black Pepper
2 1/2 t Dijon Mustard

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 pound. Meat thermometer will register 140 degrees when done. Remove roast to serving platter, reserving liquid. Cover roast tightly with foil 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.