Mustard Pot Roast
I never got the recipe for my mother’s pot roast, and I’m not even sure she followed a recipe. My fondest memory was the pan in which it was cooked. It was bright yellow, and nearly too heavy for me to carry when I was a young girl. I only recall having roast on Sundays when she cooked it all morning while we were at church. The aroma when we walked into the house was incredible, and I couldn’t wait to sit at the table to devour sliced roast with mashed potatoes. Since I don’t have my mother’s recipe, I’ve created my own that’s packed with the flavors of garlic and mustard. The key is patience and time while the roast is cooking, and since I inherited my mother’s yellow pot, I get to share my childhood memory of pot roast with whomever happens to stop by for Sunday lunch.
Ingredients
Serves 8
Mustard Pot Roast:
4 pound top round beef roast
3 1/2 teaspoons kosher salt
3 teaspoon ground black pepper
1/4 cup olive oil, divided
3 yellow onions, peeled and sliced thinly
3 tablespoons chopped garlic
3 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves
2 cups water
Process
Preheat oven to 325 degrees. Sprinkle 2 teaspoons of salt and 1 teaspoon of black pepper all over the roast. Heat a large Dutch oven over medium high heat. Add 2 tablespoons of olive oil. Sear the roast, turning with tongs to sear all sides.
Turn off heat and remove roast to a plate. Add 2 tablespoons of olive oil to pan and stir in the sliced onions with a teaspoon of salt. Pour the water over the onions. In a small bowl, combine the garlic, Dijon mustard, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread mixture over the top of the roast. Place roast into pan with onions and water. Cover and roast in oven for four hours.
