Brick Roast with Mustard in Wine Sauce

Meat

INGREDIENTS

1 brick roast
6 garlic cloves, minced
2 tablespoons mustard seeds
1 tablespoon of dry mustard
1 tablespoon of Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1/2 bottle dry red wine
3 cups of beef stock
1-1/2 cups of chicken stock
3 shallots, finely chopped

DIRECTIONS

1. Make a paste of garlic, dry mustard, Dijon mustard, salt and pepper.

2. Rub all over roast and marinate overnight.

3. Combine wine, stocks and shallots in saucepan until liquid is reduced to about 1 cup, approximately 45 minutes.

4. Pour half of sauce over roast and cook in covered dish for about 2 hours in a 375° oven.

5. Serve with additional sauce if needed.