Recipe: Braised Beef Pot Roast with Leek-Mustard Au Jus

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Time: 195 Minutes

Braised Beef Pot Roast with Leek-Mustard Au Jus

With only six ingredients, you can create a fork-tender pot roast and a side of au jus packed with flavor.

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Ingredients

  • 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 to 3 pounds)
  • 1 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  • 3 cups chopped leeks, divided
  • 2 tablespoon country Dijon-style mustard

    • Quick Facts

  • 195 Minutes
  • 8 Servings
  • 180kcal Calories
  • 22g Protein

    • Cooking

    1. Press pepper evenly onto all surfaces of beef Cross Rib Roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
    2. Add broth and 2 cups of leeks to stockpot; bring to boil. Reduce heat;  cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
    3. Remove roast; keep warm. Skim fat from cooking liquid.  Bring liquid to a boil and reduce for 5 minutes. Combine cooking liquid and remaining 1 cup leeks in stockpot. Reduce and simmer, uncovered, 6 to 8 minutes or until leeks are tender. Stir in mustard; remove from heat. Carve roast into slices. Serve with au jus.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    8 180kcal 7g 58mg 6g 22g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 2g Saturated Fat; 3g Monounsaturated Fat; Carbohydrates; Fiber; 2.9mg NE Niacin; 0.3mg Vitamin B6; 2.4mcg Vitamin B12; 3.2mg Iron; 24.3mcg Selenium; Zinc; 3.2mg Choline;

    Courtesy of BeefItsWhatsForDinner.com