POT ROAST WITH MUSTARD SAUCE

      Title: POT ROAST WITH MUSTARD SAUCE
  Categories: Meats, Main dish
       Yield: 8 Servings
  
   2 1/4 lb Boneless beef chuck shoulder
       2 tb Olive oil
       4 c  Water
       1 c  Condensed beef broth
       1 c  Dry white wine
       2 x  Garlic cloves
   1 1/2 ts Thyme
     1/2 ts Black pepper
       2 ts Cornstarch
   2 1/2 ts Dijon mustard
       2 ts Chopped parsley
  
   ie roast at 2 inch intervals with heavy string.  In dutch oven, rown
   all sides of roast in Oil over medium-high heat. Pour off rippings.
   Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a
   bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat
   thermometer will register 140 degrees when done. Remove oast to
   serving platter, reserving liquid. Cover roast tightly with Oil and
   allow to stand for 10 minutes before carving.  (During stand- ng,
   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.
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