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Two-mustard Chuck Tender Roast https://www.metro.ca/userfiles/image/recipes/rosbif-oeil-palette-moutardes-5401.jpg PT20M PT3H00M PT3H20M
Preheat oven to 325°F (170°C).Lay roast flat on a cutting board and cut 3 lengthways gashes in it.In a bowl, mix two mustards, sour cream and sugar together.Spread mixture into gashes.Close roast with skewers.Heat oil in a Dutch oven over medium-high heat and brown roast on all sides.Add onions and brown. Add wine or beer and reduce by half.Add veal stock, salt, pepper and herbs. Cover.Roast for 2 - 3 hours.Turn meat several times during cooking and add hot water as needed.Slice roast and serve with gravy.
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2 lb (900 g) beef top blade chuck tender roast 2 Tbsp. (30 mL) Dijon mustard 2 Tbsp. (30 mL) whole grain mustard 1 Tbsp. (15 mL) sour cream 1 Tbsp. (15 mL) sugar 2 Tbsp. (30 mL) extra virgin olive oil 2 onion, chopped 1/2 cup (125 mL) white wine or pale ale 2 cups (500 mL) veal stock or demi-glace Salt and pepper to taste 1 thyme, chopped 1 bay leaf, crumbled
Two-mustard Chuck Tender Roast

Two-mustard Chuck Tender Roast

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4
portions
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (900 g)
    beef top blade chuck tender roast
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    whole grain mustard
  • 1 Tbsp.
    (15 mL)
    sour cream
  • 1 Tbsp.
    (15 mL)
    sugar
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • 2
    onion, chopped
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  • 1/2 cup
    (125 mL)
    white wine or pale ale
  • 2 cups
    (500 mL)
    veal stock or demi-glace

  • Salt and pepper to taste
  • 1
    thyme, chopped
  • 1
    bay leaf, crumbled
Imprimer ma sélection

Preparation

Preheat oven to 325°F (170°C).

Lay roast flat on a cutting board and cut 3 lengthways gashes in it.

In a bowl, mix two mustards, sour cream and sugar together.

Spread mixture into gashes.

Close roast with skewers.

Heat oil in a Dutch oven over medium-high heat and brown roast on all sides.

Add onions and brown. Add wine or beer and reduce by half.

Add veal stock, salt, pepper and herbs. Cover.

Roast for 2 - 3 hours.

Turn meat several times during cooking and add hot water as needed.

Slice roast and serve with gravy.

Source : Académie Culinaire

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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