1 (5 lb.) beef roast
1 tsp. salt
1 tsp. pepper
2 tbsp. cooking oil
2 tbsp. prepared mustard
2 carrots
1 1/4 c. burgundy wine
1 lg. onion
2 c. fresh mushrooms
2 tbsp. cornstarch

Brown meat slowly on all sides. Drain off and discard fat in the baking pan. Sprinkle meat with salt and pepper and spread with mustard. Add 1 cup of burgundy, cover tightly and cook over low heat for 3 hours or until meat is tender.

Pare carrots and cut into julienne strips. Peel and slice onion, slice mushrooms and add these vegetables to the pot roast. Cover and simmer for 10 minutes or longer, until the vegetables are just tender.

Remove the roast; blend the cornstarch with the remaining burgundy and stir into the liquid. Cook this mixture, stirring gently, until the sauce clears and thickens.

Spoon some of the sauce over the sliced roast and serve the remainder in a sauce boat on the side.