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.

  • 3 hrs
    15 min
  • 8
  • 240
  • 29 g

Ingredients & Cooking


  • 2-1/2 to 3 pounds beef Shoulder Clod Arm Roast
  • 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


  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. Cook's Tip: 2-1/2 to 3 pounds beef Cross Rib Chuck Roast may also be used.
  3. 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.
  4. 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

Butcher Counter

Braised Beef Pot Roast with Leek-Mustard Au JusShoulder Clod Arm Roast Square-Cut Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.
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