Dijon Beef Pot Roast with Yorkshire Puddings

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

Prep: 15 mins

<b>Cook:</b> 1 hour 30 mins or crockpot for 6-7 hours

Cook: 1 hour 30 mins or crockpot for 6-7 hours

Serves 8

Excellent source of iron

Ingredients

1.5 kg Quality Mark bolar roast
¼ cup Dijon mustard
2-3 teaspoons minced fresh garlic
½ cup beef stock
1-2 tablespoons gravy powder

Method

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.

For the Yorkshire Puddings

Sift 1¼ cups of flour and a pinch of salt into a bowl. Beat 2 eggs and 1¼ cups of milk together and whisk into the flour to make a smooth batter. Add ½ tsp oil to each of 12 muffin tins and heat for 3-4 minutes in a 220ºC oven. When fuming hot, divide the batter evenly among the tins. Bake for 10-12 minutes or until well-risen and golden.

Suitable Cuts
Nutrition
Tips & Tricks

BEEF TOPSIDE

Nutrition Information Per Serving

Serving size: 287g

Energy kJ (kcal)	1408 (336)
Protein (g)	44.5
Fat (g)	10.2
Saturated (g)	3.6
Carbohydrate (g)	16.8
Sugars (g)	2.7
Sodium (mg)	272
Iron (mg)	5.9
Zinc (mg)	10.7
Vitamin B12 (ug)	5.2
Vitamin D (ug)	0.2
Selenium (ug)	16.7

Crock pot instructions: Cook the mustard-coated bolar in a slow cooker/crock pot on low power for 6-7 hours. Rest before carving. Thicken the juices to a gravy in a saucepan.