Recipe: Pot Roast in Red Wine Mustard Sauce | Beaverton Foods
Recipe: Pot Roast in Red Wine Mustard Sauce | Beaverton Foods

Pot Roast in Red Wine Mustard Sauce

  By Beaverton Foods

July 3, 2017

Our pot roast recipe is for an easy, hearty, one-pot meal featuring 2 of our favorite products. Serve with rice or mashed potatoes and a green salad!


5 pound beef chuck pot roast or flat cut beef brisket

Sea salt and ground black pepper to taste

2 teaspoons granulated garlic

1/4 cup olive oil

8 garlic cloves, peeled

1 medium sweet onion, minced

2 carrots, diced

2 stalks celery, diced

2 cups dry red wine

1 cup low sodium beef broth or homemade beef stock

3 tablespoons Beaver Brand/Inglehoffer Stone Ground Mustard

6 ounces tomato paste

1 tablespoons dried thyme

4 ounces dry port wine

Beaver Brand/Inglehoffer Extra Hot Horseradish (grated) or Cream Style Horseradish


1Preheat oven to 325 degrees

2Season the beef on both sides with the salt, pepper, and granulated garlic

3Add the olive oil to a cast iron or enameled Dutch Oven pot large and heat on high for 1 minute Add the beef and sear on all sides, then set aside

4Add the remaining ingredients except the port wine and horseradish to the pot and bring to a boil

5Place the pot roast back into the pot and cover with foil, then place the pot’s lid on top of the foil to ensure a tight seal

6Place entire pot into the preheated oven and cook for 3 hours

7Remove roast from the oven and place on a cutting board to rest for 15 minutes

8While the meat rests, strain the vegetables from the pot while saving the remaining juices in a saucepan

9Skim the excess fat off the top of the liquid, add the port wine and bring to a boil

10Once boiled serve the sauce with the roast and horseradish on the side