Dijon Beef Pot Roast with Yorkshire Puddings
Crock Pot Bolar Roast Covered in Mustard
1 hrs 30 mins
An economical pot roast deliciously-scented with mild Dijon mustard...
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1.5kg Quality Mark bolar roast
1/4 cup Dijon mustard
3 garlic cloves
1/2 cup beef stock
1-2 tbsp gravy powder
1¼ cups white flour
a pinch of salt
1¼ cups milk
6 tsp oil
To Roast Beef
To Make Puddings
Preheat the oven to 140ºC.
Brown the bolar well in a dash of oil over a high heat.
Transfer to a deep, stovetop-proof casserole dish.
Season with ground black pepper.
Mix together the mustard and garlic, spread over the top of the bolar.
Pour in the stock and cover.
Bake in the preheated oven for 1½ hours.
Remove the meat from the dish and set aside, covered with foil, to rest for 15 minutes before carving.
Mix the gravy powder with a dash of water, stir into the cooking juices and simmer over a low heat for 2-3 minutes.
Carve the beef into thin slices and serve with the gravy, Yorkshire puddings and your favourite vegetables.
Nutrition Information per Serving (287g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)