Ingredients
- 140 when done
- 2 garlic (cloves)
- 2 intervals with strin in dutch oven (heavy)
- 2 1/4 lb beef chuck shoulder (boneless)
- 4 c water
- 1 c condensed beef broth
- 1 c dry wine (white)
- 2 tb olive oil
- 2 1/2 ts dijon mustard
- 2 ts cornstarch
- 1 1/2 ts thyme
- 1/2 ts black pepper
- 2 ts parsley (chopped)
Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During standng, internal temperature will rise to 150 degrees for 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. ----
