Pot Roast With Mustard Sauce

Ingredients

1,000 gr beef chuck shoulder
30 ml olive oil
950 ml water
240 ml condensed beef broth
240 ml dry wine
2 garlic
3 gr thyme
1 gr black pepper
5 gr cornstarch
12 ml dijon mustard
1 gr parsley
2 intervals with strin in dutch oven
140 when done

Instructions

Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During standng, internal temperature will rise to 70ºC or medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce. Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup. ----