New American Pot Roast

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

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 onions to pan.
4. Place around meat.
5. Add beef broth.
6. Cover with lid.
7. Cook meat in oven at 325u0b0 for about 1 1/2 hours or until meat is tender.
8. Remove meat and place on a platter.
9. Lift onions and carrots onto meat.
10. Cover.
11. Keep warm.
12. Strain remaining juices from pan.
13. Pour into small saucepan.
14. Heat to boiling.
15. Simmer until reduced to half the original volume.
16. Add salt to taste. Whisk in mustard and whisk constantly until sauce is heated through.
17. Slice meat.
18. Serve with sauce or your favorite gravy. Makes four servings.

beef roast, oil, garlic, carrots, onions, beef broth, salt, bay leaf, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250615 (may not work)