Pot roasts are one of those things that are just such a staple that you never think about how easy it is to make them a little different, a little more exciting. It’s easy, and admittedly delicious, to just throw them into a slow cooker with some beef broth and veggies and come back later to dinner. Rethink your approach to the pot roast dinner with this easy but different recipe from the Beef Council. The recipe calls for a boneless chuck roast, but you can also use other roasts like a rump roast, round roast or sirloin roast! Did you make this recipe? Tell us what you thought of it in the comments below!
- 3 lb Leahy’s Angus Beef Boneless Chuck Roast
- 14 oz Beef Broth
- 3 cup Leek (chopped & divided)
- 2 Tbsp Dijon Mustard
- 2 Tbsp Vegetable Oil
- LGCM Ultimate Steak and Roast Rub
Liberally season the outside of the beef roast with the Ultimate Steak and Roast Rub.
Heat oil in a Dutch Oven over medium heat until hot. Place the roast in the Dutch Oven and brown on all sides. Pour off the drippings.
Add broth and 2 cups of leeks to the pot and bring to a boil. Reduce heat to low, cover the pot and simmer for 2-3 hours, until the roast is fork tender.
Once the roast is fork tender, remove the roast from the pot, and skim off any fat from the cooking liquid. Bring the liquid to a boil and reduce for 5 minutes. Stir in the remaining cup of leeks and cook for 6 minutes, until the leeks are tender. Once the leeks are tender, stir in the mustard and remove the au just from the heat.
Carve the roast (which has been resting since you took it out from the pot) into slices and serve with your warm Mustard-Leek Au Jus. Enjoy!