Recipe: Dijon Beef Pot Roast with Yorkshire Puddings
This recipe appeared oriinally on the NZ Beef and Lamb website.
An economical pot roast deliciously scented with mild Dijon mustard…
Prep time: 15 mins
Cooking time: 1½ hours
- 1.5 kg Quality Mark bolar roast
- ¼ cup Dijon mustard
- 2-3 tsp minced fresh garlic
- ½ cup beef stock
- 1-2 Tbsp gravy powder
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.
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.