Braised Beef Pot Roast with Leek-Mustard Au Jus

Name: Braised Beef Pot Roast with Leek-Mustard Au Jus
Total time: 3 h 15 min
Yield: 8
Cuisine: American
Ingredients: Cross Rib Roast; pepper; vegetable oil; beef broth; leeks; country Dijon-style mustard

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

Cook Time: 3 hrs 15 mins

Servings: 8

Ingredients: 6

Cook Mode

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

Preparation

Step 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.
Step 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.
Step 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 Information

240 Calories

0 %*

3g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

4.3 mg IRON

0 %DV

6.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using chuck shoulder pot roast, 1/6 of recipe: 240 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 77 mg Cholesterol; 289 mg Sodium; 7 g Total Carbohydrate; 0.9 g Dietary Fiber; 29 g Protein; 4.3 mg Iron; 3.9 mg NE Niacin; 0.4 mg Vitamin B₆; 3.2 mcg Vitamin B₁₂; 6.9 mg Zinc; 32.3 mcg Selenium; 4.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.