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Dijon Beef Pot Roast with Yorkshire Puddings

Crock Pot Bolar Roast Covered in Mustard

8

Serves

15 mins

Prep Time

1 hrs 30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

An economical pot roast deliciously-scented with mild Dijon mustard...

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Ingredients

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1.5kg Quality Mark bolar roast

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1/4 cup dijon mustard

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2-3 tsp, minced garlic cloves

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1/2 cup beef stock

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1-2 tbsp gravy powder

Method

To Roast Beef

To Make Puddings

1

Preheat the oven to 140ºC.

2

Brown the bolar well in a dash of oil over a high heat.

3

Transfer to a deep, stovetop-proof casserole dish.

4

Season with ground black pepper.

5

Mix together the mustard and garlic, spread over the top of the bolar.

6

Pour in the stock and cover.

7

Bake in the preheated oven for 1½ hours.

8

Remove the meat from the dish and set aside, covered with foil, to rest for 15 minutes before carving.

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9

Mix the gravy powder with a dash of water, stir into the cooking juices and simmer over a low heat for 2-3 minutes.

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10

Carve the beef into thin slices and serve with the gravy, Yorkshire puddings and your favourite vegetables.

More info

Nutrition Information per Serving (287g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1408 (336)kJ

Protein

44.5g

Total Fat

10.2g

Saturated Fat

3.6g

Carbs

16.8g

Sugars

2.7g

Sodium

272mg

Iron*

5.9mg

* Percentage of recommended daily intake (Aust/NZ)

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