Instructions: In a 5- to 6-quart pan over high heat, combine broth, bay leaf, and peppercorns; cover and bring to a boil.

Meanwhile, peel carrots and cut diagonally into 2- to 4-inch lengths; scrub potatoes. When broth is boiling, add carrots and potatoes. Return to a boil, cover, reduce heat to medium-low, and simmer 10 minutes.

Meanwhile, trim and discard root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well. Tie each pair of leek halves together with cotton string. Lay leeks on potatoes. Cover and simmer 5 minutes.

Discard any solidified fat from pot roast and sauce. Scrape sauce from meat and add to broth. Cut meat across the grain into 1/4-inch-thick slices and lay on leeks.

Cover and simmer until vegetables are tender when pierced, 7 to 10 minutes longer.

With a slotted spoon, transfer equal portions of vegetables and meat to wide soup bowls and arrange attractively. Ladle hot broth equally into bowls. Accompany with mustard and horseradish to add to taste.

This recipe yields 4 servings.

Comments: For a beautiful presentation, use whole baby carrots, 4 inches long.

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