Pot Roast With Mustard Sauce

This classic pot roast transforms affordable beef chuck into a tender, melt-in-your-mouth centerpiece. The meat is seared for flavor, then slow-braised with garlic, thyme, and dry white wine until fork-tender. The resulting jus is thickened with cornstarch and brightened with Dijon mustard, creating a savory, slightly tangy sauce that perfectly complements the rich beef. It&# 226;ÂÂs a comforting, elegant dish that feels special without being overly complicated. Ideal for Sunday dinners, family gatherings, or when you need a hearty meal that feeds a crowd. Serve with mashed potatoes or crusty bread to soak up every drop of the delicious sauce.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 921.0

Dietary: Gluten-free

Description

This classic pot roast transforms affordable beef chuck into a tender, melt-in-your-mouth centerpiece. The meat is seared for flavor, then slow-braised with garlic, thyme, and dry white wine until fork-tender. The resulting jus is thickened with cornstarch and brightened with Dijon mustard, creating a savory, slightly tangy sauce that perfectly complements the rich beef. It&# 226;ÂÂs a comforting, elegant dish that feels special without being overly complicated. Ideal for Sunday dinners, family gatherings, or when you need a hearty meal that feeds a crowd. Serve with mashed potatoes or crusty bread to soak up every drop of the delicious sauce.

Ingredients

2 1/4 pound Boneless beef chuck shoulder
2 tablespoon Olive oil
4 cup Water
1 cup Condensed beef broth
1 cup Dry white wine
2 Garlic cloves
1 1/2 teaspoon Thyme
1/2 teaspoon Black pepper
2 teaspoon Cornstarch
2 1/2 teaspoon Dijon mustard
2 teaspoon Chopped parsley

Directions

1
Tie the roast at 2-inch intervals with heavy string to help it hold its shape during cooking.
2
Heat olive oil in a large Dutch oven over medium-high heat.
3
Brown the roast on all sides, about 8-10 minutes total.
4
Pour off any excess fat drippings from the pot.
5
Add water, beef broth, white wine, garlic, thyme, and black pepper to the pot.
6
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for about 2 to 2.5 hours, or until the meat is fork-tender.
7
Remove the roast to a serving platter and reserve the cooking liquid.
8
Cover the roast tightly with foil and let it rest for 10 minutes before carving.
9
While the meat rests, skim fat from the surface of the reserved poaching liquid.
10
In a small saucepan, dissolve cornstarch in 1 tablespoon of the hot poaching liquid to create a smooth slurry.
11
Add the remaining poaching liquid, Dijon mustard, and chopped parsley to the saucepan.
12
Cook over medium heat, stirring constantly, until the sauce is clear and slightly thickened, about 3 to 5 minutes.
13
Remove the string from the roast and carve into thin slices.
14
Serve the sliced roast topped with the warm mustard sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 921.0kcal

% Daily Value *
Total Fat 55.1g85%
Saturated Fat 20.0g100%
Cholesterol 246.0mg82%
Sodium 255.9mg11%
Total Carbohydrate 5.2g2%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 82.5g165%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Any remaining poaching liquid can be saved and used as a base for French Onion Soup.

Keywords: beef, pot roast, mustard sauce, braised, dijon, comfort food, dinner, thyme, garlic, wine, slow cooked, tender, family style, hearty, classic, easy, main course, meat, broth, herbs

Read it online: https://www.chefs-mate.com/recipe/pot-roast-with-mustard-sauce/