Dijon beef pot roast with Yorkshire puddings

Slow cooked English style bolar roast

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Serves

8

Prep Time

15 mins

Cook Time

1 hr 30 mins

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

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Ingredients

  • 1.5kg Quality Mark bolar roasti

  • 1/4 cup Dijon mustard

  • 3 garlic cloves

    minced
  • 1/2 cup beef stock

  • 1-2 Tbsp gravy powder

Puddings
  • 1¼ cups white flour

  • a pinch of kosher salt

  • 2 eggs

  • 1¼ cups milk

  • 6 tsp oil

Method

To Roast Beef
1

Preheat the oven to 140ºC.

2

Brown the bolar well in a dash of oil over a high heat.

3

Transfer to a deep, stovetop-proof casserole dish.

4

Season with ground black pepper.

5

Mix together the mustard and garlic, spread over the top of the bolar.

6

Pour in the stock and cover.

7

Bake in the preheated oven for 1½ hours.

8

Remove the meat from the dish and set aside, covered with foil, to rest for 15 minutes before carving.

9

Mix the gravy powder with a dash of water, stir into the cooking juices and simmer over a low heat for 2-3 minutes.

10

Carve the beef into thin slices and serve with the gravy, Yorkshire puddings and your favourite vegetables.

To Make Puddings
1

Sift flour and salt into a bowl.

2

Beat eggs and milk together and whisk into the flour to make a smooth batter.

3

Add ½ tsp oil to each of 12 muffin tins and heat for 3-4 minutes in a 220ºC oven.

4

When fuming hot, divide the batter evenly among the tins.

5

Bake for 10-12 minutes or until well-risen and golden

Nutrition Information per Serving (287g)

Energy1408kJ (336 kcal)
Protein44.5g
Total Fat10.2g
Saturated Fat3.6g
Carbohydrate16.8g
Sodium272mg
Iron5.9mg
Zinc10.7mg
Vitamin B125.2µg