Pot Roast with Porcini Mushrooms and Beer Sauce

Directions

1. Sprinkle the meat with salt and pepper and let sit at room temperature for 1-1/2 hours.
2. Preheat the oven to 300 degrees.
3. Heat the olive oil in a Dutch oven over medium-heat and brown the meat on all sides. Remove from pan and set aside on a plate.
4. Add in the onions, thyme, bay leaf, and 2 pinches of salt and pepper to the pan, and cook for 6 minutes, stirring frequently.
5. Add the beer, water and the bouillon cube and bring to a boil. Add the mushrooms and bring the mixture back to a boil.
6. Place the beef back into the Dutch oven, cover and roast for 1 hour.
7. Remove the beef and boil the sauce for about 6 minutes until thick. Stir in the mustard and add a pinch of salt and pepper. Slice the beef and place on a platter. Spoon over the sauce and serve immediately.