Braised Beef Pot Roast with Leek-Mustard Au Jus

With only six ingredients, you can create a fork-tender Pot Roast and a side of au jus packed with flavor.

  • 3 hrs
    15 min
  • 8
  • 240
  • 29 g


  • 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.


0 % *


0 % DV **


0 % DV

4.3 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using chuck shoulder pot roast, 1/6 of recipe: 240 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 77 mg Cholesterol; 289 mg Sodium; 7 g Total Carbohydrate; 0.9 g Dietary Fiber; 29 g Protein; 4.3 mg Iron; 3.9 mg Niacin; 0.4 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.9 mg Zinc; 32.3 mcg Selenium; 4.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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