2 1/4 lb Boneless beef chuck shoulder
2 tb Olive oil
4 c  Water
1 c  Condensed beef broth
1 c  Dry white wine
2 x  Garlic cloves
1 1/2 ts Thyme
1/2 ts Black pepper
2 ts Cornstarch
2 1/2 ts Dijon mustard
2 ts Chopped parsley

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