June 21, 2017

Dijon Beef Pot Roast with Veggies

Preparation: 10 minutes | Cooking: 90 minutes | Serves: 6

This pot roast is economical, hearty and tasty. The Yorkshire puddings make it a true British classic.

Ingredients

  • 1½ kg beef bolar blade
  • ¼ cup Dijon mustard
  • 2 cloves garlic, crushed
  • ½ cup beef stock
  • 2 tbsp gravy powder
  • Yorkshire puddings and vegetables, to serve

Method

  1. Preheat oven to 140ºC. Brush beef lightly with oil and brown it well on all sides in a pan. Transfer to a deep, stovetop-proof casserole dish. Mix together the mustard and garlic, spread over the top of the beef and cover dish with its lid.
  2. Bake 1½ hours. Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain.
  3. Mix the gravy powder with a dash of water, stir into the cooking juices and simmer over a low heat for 2-3 minutes. Serve the beef with the gravy, Yorkshire puddings and your favourite vegetables.

To make Yorkshire Puddings –

Sift 1¼ cups of plain 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 the oil is very hot, divide the batter evenly among the tins. Bake for 10-12 minutes or until well-risen and golden.

Tips

  • To cook in a Slow Cooker: Cook the browned mustard-coated beef in a slow cooker on low for 6-7 hours. Rest beef before carving. Thicken the juices to a gravy in a pan.

Latest News

The Science of Fat and Flavour
Read more
The Science of Sous Vide
Read more
The Science of Perfect Pulled Meat
Read more
The Science of Resting Meat
Read more
The Science of “Caramelising” Meat
Read more