Pot Roast With Mustard And Celery

• 4 3/8 pounds rump roast
• 4 onions medium, purple and white
• 1 bunch celery
• grain mustard to taste
• salt to taste
• ground black pepper to taste
• olive oil to taste
• butter to taste

1. Preheat oven to 180 degrees Celsius.
2. Season the meat with salt and pepper.
3. Cover the entire piece with mustard.
4. Heat some olive oil and butter in a non-stick frying pan, and sear the meat on both sides.
5. Place the meat in baking pan with onions cut into half moons, and chopped celery, and drizzle with olive oil.
6. Cover with aluminum foil and bake for 1 1/2 hours.
7. Remove the foil after 1 hour and 15 minutes.
8. For the sauce, put the onions, and any cooking juice that has formed in the blender, and grind finely.
9. If necessary add a little more water, depending on desired consistency.
10. Serve sliced with the sauce, and a side dish.

rump roast, onions, celery, grain mustard, salt, ground black pepper, olive oil, butter

Taken from www.yummly.com/recipe/Pot-Roast-with-Mustard-And-Celery-771143 (may not work)