Eye Of Round Pot Roast(Makes 4 Servings)

• 2 lb. eye of round beef roast
• 1 Tbsp. vegetable oil
• 1 clove garlic, peeled and bruised
• 1 large onion, sliced
• 3/4 c. red wine or beef broth
• 1 tsp. instant coffee powder
• 1/2 to 1 tsp. salt
• 2 tsp. Dijon style mustard
• 2 Tbsp. cold margarine, cut into small pieces

1. In heavy casserole with lid, brown roast in oil with garlic; add onion.
2. Pour in wine or broth.
3. Stir coffee powder into liquid.
4. Cover and roast at 325u0b0 for 1 1/2 hours or until meat is tender.
5. Remove meat onto heated platter and keep warm.
6. Lift onions on top of meat and strain remaining juices.
7. Heat to boiling.
8. Simmer until juice are reduced to about 1/3 of the original volume, whisking all the time.
9. Add salt to taste.
10. Whisk in mustard, then margarine, one piece at a time.
11. Do not let sauce stand without whisking or it may separate.
12. Remove from heat; spoon sauce over meat.
13. Cut into 1/2 slices to serve.

beef roast, vegetable oil, clove garlic, onion, red wine, coffee powder, salt, dijon style mustard, cold margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415584 (may not work)