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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

Rate this recipe
5 Votes
4
servings
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
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    PLATINUM GRILL ANGUS TENDERIZED HIP STEAK VALUE PACK

    PLATINUM GRILL ANGUS TENDERIZED HIP STEAK VALUE PACK

    $6.99 /lb

    CUT FROM CANADA AAA GRADE 15.41/kg


    PLATINUM GRILL ANGUS SIRLOIN TIP ROAST OR VALUE PACK STEAK

    PLATINUM GRILL ANGUS SIRLOIN TIP ROAST OR VALUE PACK STEAK

    $4.99 /lb

    CUT FROM CANADA AAA GRADE 11.00/kg


  • 2 Tbsp.
    (30 mL)
    Dijon mustard
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.79 ea.

    SELECTED SUZES SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    whole grain mustard
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.79 ea.

    SELECTED SUZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    sour cream
  • 1 Tbsp.
    (15 mL)
    sugar
    You might like:

    Flyer Deal  (1)
    REDPATH SIMPLY RAW TURBINADO SUGAR

    REDPATH SIMPLY RAW TURBINADO SUGAR

    $3.39 ea.

    500 g


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2
    onion, chopped
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 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

Legal Notice

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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