Pot Roast in Red Wine Mustard Sauce
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!
Ingredients
5 pound beef chuck pot roast or flat cut beef brisket
Sea salt and ground black pepper to taste
1 cup low sodium beef broth or homemade beef stock
3 tablespoons Beaver Brand/Inglehoffer Stone Ground Mustard
Beaver Brand/Inglehoffer Extra Hot Horseradish (grated) or Cream Style Horseradish
Directions
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
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