Händlmaier's
Mustard Club
Cincinnati

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Pot Roast with Mustard Sauce

recipe adapted from Recipe4All…  Submit your own Händlmaier-based recipe now, and we’ll get it posted ASAP.  And if you’d like to try using one of Händlmaier’s gourmet sauces, talk to a club Officer at the next meeting — we usually have a variety available.

Pot Roast with Mustard Sauce made with Händlmaier MustardYield: 8 servings
2¼ lbs boneless Beef Chuck Shoulder
2 tablespoons Olive Oil
4 cups Water
1 cup condensed Beef Broth
1 cup Dry White Wine
2 Garlic cloves
1½ teaspoons Thyme
½ teaspoon Black Pepper
2 teaspoons Cornstarch
2½ teaspoons Händlmaier’s Mustard
2 teaspoons chopped Parsley

Tie Roast at 2 inch intervals with heavy string. In dutch oven, brown all sides of Roast in Oil over medium-high heat. Pour off drippings. Add Water, Beef broth, Wine, Garlic, Thyme and Pepper. Bring to a boil, reduce heat, cover and simmer 18 to 22 minutes per pound. Meat thermometer will register 140 degrees when done. Remove Roast to serving platter, reserving liquid. Cover Roast lightly with Oil and allow to stand for 10 minutes before carving. (During standing, internal temperature will rise to 150 degrees for medium-rare.) Measure 1 cup of the poaching liquid from the roast pan. Dissolve Cornstarch in 1 tablespoon of this liquid in a small saucepan. Add remainder of cup, along with Mustard and Parsley. Cook and stir over medium heat until sauce is clear and slightly thickened, 3 to 5 minutes. Remove string from Roast and carve into thin slices. Serve with Mustard sauce. Note: remainder of poaching liquid from meat can be used to make French Onion Soup.

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