Mustard-Crusted Pot Roast With Potatoes

• 2 1/4 cups beef broth
• 2 1/2 lbs beef eye round, trimmed of fat
• 1/4 cup dry red wine
• 1 small onion, quartered
• 1 celery rib, quartered
• 1 small carrot, quartered
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon fresh ground black pepper
• 2 teaspoons mustard seeds
• 6 potatoes, halved

1. Combine the broth, beef, wine, onion, celery, carrot, garlic and bay leaf in a crockery pot.
2. Press the pepper and mustard seeds into the beef above the liquid.
3. Arrange the potatoes around the beef.
4. Cover and cook on low until the beef is very tender, 8 to 10 hours.
5. Remove the beef and potatoes to a serving platter, reserving the liquid.
6. Discard the onion, celery, carrot and bay leaf.
7. Slice the beef and serve with the potatoes and reserved cooking liquid.

beef broth, beef eye round, red wine, onion, celery, carrot, garlic, bay leaf, fresh ground black pepper, mustard seeds, potatoes

Taken from www.food.com/recipe/mustard-crusted-pot-roast-with-potatoes-345052 (may not work)