1 beef roast
Flour
1/2 c. beef broth (water and a bouillon cube works nicely)
1/4 c. red wine (or wine vinegar)
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. mustard
1 bay leaf

Dredge beef roast with flour on all sides. Heat a heavy pan or Dutch oven over moderate heat. Brown roast slowly, using no fat. When brown, place a rack under meat. Add broth and wine. Cover and simmer over very low flame until tender. Half an hour before serving, add salt, pepper and mustard. Blend into juices, adding more liquid if desired.