Pot Roast With Mustard Sauce

• 140 when done
• 2 garlic (cloves)
• 2 intervals with strin in dutch oven (heavy)
• 1,000 gr beef chuck shoulder (boneless)
• 950 ml water
• 240 ml condensed beef broth
• 240 ml dry wine (white)
• 30 ml olive oil
• 12 ml dijon mustard
• 5 gr cornstarch