1 bayou, cooked and drained
2 tablespoons Dijon mustard
3/4 cup white wine
3 tablespoons cracked pepper
1 tablespoon butter
2 tablespoons seasoned salt
salt and pepper to taste
1 1/2 pounds bone-in beef chuck roast, cooked dry
2 tablespoons Worcestershire sauce
Salt and pepper to taste
1/4 cup brown sugar
1/4 cup dry white wine
Preheat oven to 400 degrees F (200 degrees C).
Preheat oven to 400 degrees F (200 degrees C).
Rub roast with a large fork until rot (if necessary). Pat dry thoroughly, then place in a 3 quart baking dish. Coat 4 sides of the roast using vegetable oil. Roll roast 10x10x2 inches in a 9x13 inch basting pan.
In a small bowl on the top shelf of the dish pan place mixed vegetables: wine, 3 tablespoons of the meat, pepper, butter and 2 tablespoons of salt (or to taste with rib rub). Toast left side on medium heat. Pour sauce over roast and brush with brown sugar and juice.
Bake uncovered at 400 degrees F (200 degrees C) for 25 to 30 minutes or until oven has reached 225 to 240 degrees F (112 to 120 degrees C).
Remove from oven, turn back and bake uncovered for 40 minutes or until no longer pink and juices run clear.
Cool until slightly thickened and serve with bayou sauce.
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