Pot Roast in Red Wine Mustard Sauce

Beaverton Foods pot roast recipe provides an easy, hearty, one-pot meal that features two of their favorite products!


  • 5 pound beef chuck pot roast of flat cut beef brisket
  • Sea salt and ground black pepper
  • 2 teaspoons granulated garlic
  • 1/4 cup olive oil
  • 8 garlic cloves, peeled
  • 1 medium sweet onion, minced
  • 2 carrots, diced
  • 2 cups dry red wine
  • 1 cup low sodium beef broth or homemade beef stock
  • 3 tablespoons Beaver Brand/Inglehoffer Stone Ground Mustard
  • 6 ounces tomato paste
  • 1 tablespoons dried thyme
  • 4 ounces dry port wine
  • Beaver Brand/Inglehoffer Extra Hot Horseradish (grated) or Cream Style Horseradish


  1. Preheat oven to 325 degrees
  2. Season the beef on both sides with the salt, pepper, and granulated garlic
  3. Add the olive oil to a cast iron or enameled Dutch Oven pot large and heat on high for 1 minute, add the beef and sear on all sides, then set aside
  4. Add the remaining ingredients except the port wine and horseradish to the pot and bring to a boil
  5. Place the pot roast back into the pot and cover with foil, then place the pots lid on top of the foil
  6. Place the entire pot into the oven and cook for 3 hours
  7. Remove roast from the oven and place on a cutting board to rest for 15 minutes
  8. While the meats rests, strain the vegetables from the pot while saving the remaining juices in a saucepan
  9. Skim the excess fat off the top of the liquid, add the port wine and bring to a boil
  10. Once boiled serve the sauce with the roast and horseradish on the side


Recipe: beavertonfoods.com