Pot Roast with Mustard Sauce

Directions

1. 1
   Tie roast at 2 inch intervals with heavy string.
2. 2
   In dutch oven, brown all sides of roast in Oil over medium-high heat.
3. 3
   Pour off rippings.
4. 4
   Add water, beef broth, wine, garlic, thyme and pepper.
5. 5
   Bring to a boil, reduce heat, cover and simmer 18 to 22 minutes per round.
6. 6
   Meat thermometer will register 140 degrees F when done.
7. 7
   Remove roast to serving platter, reserving liquid.
8. 8
   Cover roast tightly with oil and allow to stand for 10 minutes before carving.
9. 9
   (During standing, internal temperature will rise to 150 degrees for medium-rare.)
10. 10
    Measure 1 cup of the poaching liquid from the roast pan.
11. 11
    Dissolve ornstarch in 1 tablespoon of this liquid in a small saucepan.
12. 12
    Add remainder of cup, along with mustard and parsley.
13. 13
    Cook and stir over medium heat until sauce is clear and slightly thickened, 3 to 5 minutes.
14. 14
    Remove string from roast and carve into thin slices.
15. 15
    Serve with mustard sauce.
16. 16
    Note: Remainder of poaching liquid from meat can be used to make French Onion Soup.