Categories: Beef, Sauces 
      Yield: 8 servings 
  
  2 1/4 lb Boneless beef chuck shoulder        2 tb Olive oil 
      4 c  Water                               1 c  Condensed beef broth 
      1 c  Dry white wine                      2 x  Garlic cloves 
  1 1/2 ts Thyme                             1/2 ts Black pepper 
      2 ts Cornstarch                      2 1/2 ts Dijon mustard 
      2 ts Chopped parsley                 
  
  ie roast at 2 inch intervals with heavy string.  In dutch oven, rown all 
  sides of roast in Oil over medium-high heat.  Pour off rippings. Add Water, 
  Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, 
  cover and simmer 18 to 22 minutes per ound.  Meat thermometer will register 
  140 degrees when done.  Remove oast to serving platter, reserving liquid. 
  Cover roast tightly with Oil and allow to stand for 10 minutes before 
  carving.  (During stand- ng, internal temperature will rise to 150 degrees 
  for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. 
  Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add 
  emainder of cup, along with mustard and Parsley.  Cook and stir over edium 
  heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove 
  string from roast and carve into thin slices.  Serve ith mustard Sauce. 
   Note:  Remainder of poaching liquid from meat can be used to make rench 
  Onion Soup.