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

In heavy dutch oven, brown meat on all sides in oil. Sprinkle with garlic. Add carrots and onion to pot, placing around meat. Add beef broth, cover with lid. Add bay leaf.

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

Remove meat and place on platter. Lift onions and carrots onto meat. Cover and keep warm. Strain remaining juices from pan, pour into small saucepan. Heat to boiling, simmer until reduced to half. Add salt to taste. Whisk in mustard and whisk constantly until sauce is heated through. Slice meat and serve with sauce. Remember to remove bay leaf before serving.

Submitted by: Sherry Monfils