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Pot Roast with Chili- Mustard Sauce

Serve this sauced-up, sliced pot roast over instant mashed potatoes.
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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.

Notes & Wine Advice

Vary It!

Use any leftover beef and chili-mustard sauce for hot beef sandwiches.
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Course; Beef