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

Braised Beef Pot Roast with Leek-Mustard Au Jus
  • Makes 6 to 8 servings
  • Entrée

Braised Beef Pot Roast with Leek-Mustard Au Jus

Ingredients

  • 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

Instructions

  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.

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

Related Recipes