Ingredients

1. 2-1/2 to 3 pounds boneless beef chuck shoulder or cross rib pot roast
2. 1 teaspoon pepper
3. 1 tablespoon vegetable oil
4. 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
5. 3 cups chopped leeks, divided
6. 2 tablespoon country Dijon-style mustard

Instructions

1. Press pepper evenly onto all surfaces of beef pot 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 pot roast is fork-tender.
3. Remove pot 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.

Enjoy!