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Receta Pot Roast With Mustard Sauce
by Global Cookbook

Pot Roast With Mustard Sauce
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  Raciónes: 8

Ingredientes

  • 2 1/4 lb Boneless beef chuck shoulder
  • 2 Tbsp. Extra virgin olive oil
  • 4 c. Water
  • 1 c. Condensed beef broth
  • 1 c. Dry white wine
  • 2 x Garlic cloves
  • 1 1/2 tsp Thyme
  • 1/2 tsp Black pepper
  • 2 tsp Cornstarch
  • 2 1/2 tsp Dijon mustard
  • 2 tsp Minced parsley

Direcciones

  1. 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 in Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 min per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid.
  2. Cover roast tightly with Oil and allow to stand for 10 min before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 c. of the poaching liquid from the roast pan.
  3. Dissolve ornstarch in 1 Tbsp. of this liquid in a small Saucepan. Add in emainder of c., along with mustard and Parsley. Cook and stir over edium heat till Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce.
  4. Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup.