Eye of the Round Pot Roast

By luvmybuttonsnbows

Ingredients

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

Preparation

Step 1

In heavy casserole with lid, brown roast in oil with the garlic. Add the onion. Pour in the wine or broth. Stir coffee powder into liquid. Cover and roast at 325° for 1 1/2 hours or until meat is tender. Remove meat onto heated platter and kep warm. Lift onions onto top of meat and strain remaining juices. Heat to boiling. Simmer until juices are reduced to about 1/3 of original volume, whisking all the time. Add salt to taste. Whisk in mustard. Whisk in butter, 1 piece at a time. Do not let sauce stand without whisking or it may separate. Remove from heat. Spoon sauce over meat. Cut into 1/2-inch slices to serve.