BRAISED BEEF POT ROAST WITH LEEK-MUSTARD AU JUS

Braised Beef Pot Roast with Leek-Mustard Au Jus --
 
  • Total Recipe Time:
  • Makes 6 to 8 servings

INGREDIENTS

  1. 2-1/2 to 3 pounds beef Shoulder Roast Boneless or Cross Rib Chuck Roast
  2. 1 teaspoon pepper
  3. 1 tablespoon vegetable oil
  4. 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  5. 3 cups chopped leeks, divided
  6. 2 tablespoon country Dijon-style mustard

INSTRUCTIONS FOR BRAISED BEEF POT ROAST WITH LEEK-MUSTARD AU JUS

  1. Press pepper evenly onto all surfaces of beef 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. 
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