With the rack in the middle position, preheat the oven to 150 °C (300 °F).
In a large ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, brown the onions and mushrooms. Add oil, if needed. Add the garlic, mustard and cook gently for about 1 minute. Return the meat to the pan and add the broth and sauce. Bring to a boil. Cover and bake for about 2 hours and 30 minutes. Remove the cover and continue cooking for about 30 minutes or until the meat is fork tender. Add the parsley and adjust the seasoning.
Serve the meat into chunks with new potatoes and sour cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.