Pot Roast with Mustard Sauce
| Yield: | 8 Servings |
| Categories: | Meats, Main Dishes |
| 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 |
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