Ingredients for 4 People:

• 3 to 5 lbs beef chuck roast
• 100g tagliatelle
• 1 onion
• 200g mushrooms
• 1 tbsp wheat flour
• 700ml beef broth
• 3 tbsp cooking cream or heavy cream
• 2 tsp mustard
• Fresh coriander or chopped parsley
• Salt and black pepper
• Olive oil

Instructions:

1. Tenderize and cut the beef into strips.
2. Heat olive oil in a pan, sear the beef on all sides for 2 minutes. Set aside.
3. Lower the heat, add chopped onions, salt, and pepper. Cook for 10 minutes.
4. Add sliced mushrooms, cook for 2 minutes.
5. Sprinkle with flour, cook for 5 minutes on low heat.
6. Pour in beef broth, cook for another 5 minutes.
7. Incorporate cream and mustard, simmer for 5 minutes on very low heat.
8. Place the beef back in the pan, adjust seasoning, and cook on very low heat for 10 minutes.
9. Cook tagliatelle in boiling salted water until al dente.
10. Drain pasta, place on a serving plate.
11. Position beef on tagliatelle, drizzle with the sauce.
12. Garnish with coriander or parsley.
13. Serve hot and enjoy.

Tips:

• Choose beef chuck for the desired tenderness.
• Use preferred mushrooms, cook on high heat to avoid excessive shrinking.
• Vary pasta type based on preference.
• Adjust seasoning throughout the cooking process.
• Pair with a good red wine if desired.

This video is sponsored by Tyer Sync.

The Ideal Slow-Roasted Potatoes:

1. Peel and wrap six large russet potatoes in foil.
2. Slow roast alongside the pot roast for 2 hours.
3. Mash potatoes with salt, butter, and sour cream.
4. Serve as a flavorful side to pot roast.

Cooking Temperature Tip:

• Slow-cook the pot roast at 190-195°F for succulent results, avoiding a pressure cooker for optimal tenderness.