Mustard-Crusted Pot Roast With Potatoes Recipe

Name: Mustard-Crusted Pot Roast With Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups beef broth; 2 1/2 lbs beef eye round, trimmed of fat; 1/4 cup dry red wine; 1 small onion, quartered; 1 celery rib, quartered; 1 small carrot, quartered; 1 garlic clove, minced; 1 bay leaf; 1 teaspoon fresh ground black pepper; 2 teaspoons mustard seeds; 6 potatoes, halved

Servings: persons

2 1/4 cups beef broth
2 1/2 lbs beef eye round, trimmed of fat
1/4 cup dry red wine
1 small onion, quartered
1 celery rib, quartered
1 small carrot, quartered
1 garlic clove, minced
1 bay leaf
1 teaspoon fresh ground black pepper
2 teaspoons mustard seeds
6 potatoes, halved

1
Combine the broth, beef, wine, onion, celery, carrot, garlic and bay leaf in a crockery pot.
2
Press the pepper and mustard seeds into the beef above the liquid.
3
Arrange the potatoes around the beef.
4
Cover and cook on low until the beef is very tender, 8 to 10 hours.
5
Remove the beef and potatoes to a serving platter, reserving the liquid.
6
Discard the onion, celery, carrot and bay leaf.
7
Slice the beef and serve with the potatoes and reserved cooking liquid.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups beef broth, 2 1/2 lbs beef eye round, trimmed of fat, 1/4 cup dry red wine, 1 small onion, quartered, and more.

Yes, Mustard-Crusted Pot Roast With Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Crusted Pot Roast With Potatoes

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