Braised Beef Pot Roast with Leek-Mustard Au Jus
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Makes 6 to 8 servings
2-1/2 to 3 pounds beef Shoulder Roast Boneless or Cross Rib Chuck 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.||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 information per serving, using Shoulder Roast (1/6 of recipe): 240 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 77 mg cholesterol; 289 mg sodium; 7 g carbohydrate; 0.9 g fiber; 29 g protein; 3.9 mg niacin; 0.4 mg vitamin B6; 3.2 mcg vitamin B12; 4.3 mg iron; 32.3 mcg selenium; 6.9 mg zinc; 4.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using Shoulder Roast (1/8 of recipe): 180 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 58 mg cholesterol; 217 mg sodium; 6 g carbohydrate; 0.7 g fiber; 22 g protein; 2.9 mg niacin; 0.3 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 24.3 mcg selenium; 5.1 mg zinc; 3.2 mg choline.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.