Pot Roast with Mustard Sauce
Submitted by bo10
Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis is pot roast taken in a French-bistro direction. Instead of the typical heavy gravy, the roast gets a lighter, brighter mustard pan sauce that cuts through the rich beef and elevates the whole dish from Sunday-supper rustic to dinner-party elegant. The technique uses gentle simmering rather than long oven braising, which keeps the meat tender without overcooking.
Tying the roast at 2-inch intervals is a small detail that makes a big visual difference. The string keeps the chuck roast in a tight, even cylinder during cooking, so each slice is round and the meat doesn’t fall apart during carving. Butchers do this for restaurant cuts; home cooks can easily do it too.
White wine in a beef braise might seem unusual, but it pairs beautifully with the mustard sauce. Red wine would overwhelm the mustard’s brightness; dry white wine like Sauvignon Blanc or Pinot Grigio adds acid and complexity without competing with the finishing sauce.
The meat thermometer pull at 140°F (60°C) for medium-rare is the smart approach. Pot roast is traditionally cooked to fall-apart doneness, but slicing this version into thin rounds means you want medium-rare for the most elegant presentation. The 10-minute rest brings the internal temperature up to a perfect 150°F (65°C) without overcooking.
Pro Tips
- Use a chuck roast with good marbling. Lean cuts dry out at this cook temperature.
- Brown the roast aggressively before adding liquids. Don’t rush this step; it builds the flavor base.
- Slice against the grain in thin pieces for the most tender bite.
- The remaining poaching liquid makes an excellent base for French onion soup as the recipe notes.
Variations
- Substitute red wine for white if you prefer a deeper-flavored braise. The mustard sauce balances either.
- Add a couple of sprigs of fresh thyme and a bay leaf to the braising liquid for added aromatics.
- Stir 2 tablespoons of cream into the finished mustard sauce for a richer, creamier finish.
- Serve with mashed potatoes, roasted root vegetables, or wide egg noodles.
Ingredients
Directions
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 round.
Meat thermometer will register 140 degrees F when done.
Remove roast to serving platter, reserving liquid.
Cover roast tightly 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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