Serve this sauced-up, sliced pot roast over instant mashed potatoes.
Pot Roast with Chili- Mustard Sauce
Serve this sauced-up, sliced pot roast over instant mashed potatoes.
Ingredients
- 1 jar 12-ounces chili sauce
- 1 tablespoon Dijon-style mustard
- 1 tablespoon white wine vinegar
- 2 tablespoons brown sugar
- 1 package 1 pound fully cooked boneless beef pot roast with gravy
Instructions
- Stir together chili sauce, mustard, white wine vinegar, and brown sugar in a large saucepan.
- Simmer over low heat for 2 minutes or until heated through.
- Add the beef pot roast with gravy to the pan.
- Baste the meat with the chili-mustard sauce mixture.
- Cover the pan and simmer 4 to 5 minutes or until the meat is hot.
- Remove the pot roast to a serving platter and thinly slice.
- Top with about 1 cup of the chili-mustard sauce.
- Pour the remaining sauce into a gravy boat and pass separately.