2 lbs. eye of the round beef roast
1 tbsp. oil
2 cloves garlic, minced
4 carrots, peeled, sliced
2 onions, sliced
3/4 to 1 c. beef broth
1/2 tsp. salt
1 bay leaf
1 tbsp. Dijon-style mustard

Double the ingredients but use only 1 1/2 cups beef broth. Cooking time will be 2 to 2 1/2 hours.

1. In a heavy Dutch oven or casserole, brown meat on all sides in oil.

2. Sprinkle with garlic after browning.

3. Add sliced carrots and onion to pan. Place around meat.

4. Add beef broth. Cover with lid.

5. Cook meat in oven at 325 degrees for about 1 1/2 hours or until meat is tender and cooked to your liking.

6. Remove meat and place on a platter. Lift onions and carrots onto meat. Cover. Keep warm.

7. Strain remaining juices from pan. Pour into a small saucepan. Heat to boiling. Simmer until reduced to half the original volume.

8. Add salt to taste. Whisk in mustard and whisk constantly until sauce is heated through.

9. Or make gravy according to your regular recipe.

10. Slice meat. Serve with sauce or gravy. Good served with: Baked potatoes, string beans or broccoli, a green salad. Serve an apple cake for dessert.