Pot roast dijon

8 Servings

Ingredients

Quantity Ingredient
1 (4-lb) pot roast or rump roast
1 Onion; thinly sliced
2 Cloves garlic; chopped
2 teaspoons Seasoning salt
¼ teaspoon Pepper
⅓ cup Olive oil
3 tablespoons Wine vinegar
2 tablespoons Vegetable oil
1 cup Water
1 tablespoon Dijon mustard; mixed with
1 cup Water

Directions

In a large bowl, marinate meat in onion, garlic, salt, pepper, oil and vinegar. Marinate at least 2 hours, turning meat at least once. Drain and save marinade. In a Dutch oven, heat vegetable oil, add meat and brown on all sides. Add marinade and 1 cup of water, cover tightly and simmer for 3 or more hours until meat is tender. Add mustard to meat and cook until liquid is reduced and sauce is thickened somewhat. To serve, carve meat in thin slices and pour sauce over the slices. Yield: 8 to 10 servings.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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