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EYE OF POT ROAST 
2 lbs. eye of round beef roast
1 tbsp. vegetable oil
1 clove garlic, peeled and bruised
1 lg. onion, sliced
3/4 c. red or beef broth
1 tsp. instant coffee powder
1/2 to 1 tsp. salt
2 tsp. Dijon-style mustard
2 tbsp. cold butter, cut into sm. pieces

In heavy casserole with lid, brown roast in oil with garlic. Add the onion. Pour in the wine or broth. Stir coffee powder into liquid. Cover and roast for 1 1/2 hours or until meat is tender at 325 degrees. Remove meat onto heated platter and keep warm. Lift onions onto top of meat and strain remaining juices. Heat to boiling. Simmer until juices are reduced to about 1/3 of the original volume, whisking all the time.

Add salt to taste. Whisk in mustard. Whisk in butter, at one piece a time. Do not let sauce g without whisking. Remove from heat. Spoon sauce on meat. Cut meat into 1/2-inch slices.

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