NEW AMERICAN POT ROAST

By curly

Ingredients

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

Preparation

Step 1

In a heavy Dutch oven or casserole, brown meat on all sides in oil.

Sprinkle with garlic after browning.

Add sliced carrots and onion to pan. Place around meat.

Add beef broth. Cover with lid.

Cook meat in oven at 325 degrees for about 1 1/2 hours or until meat is tender and cooked to your liking.

Remove meat and place on a platter Lift onions and carrots onto meat. Cover. Keep warm.

Strain remaining juices from pan. Pour into a small saucepan. Heat to boiling. Simmer until reduced to half the original volume.

Add salt to taste. Whisk in mustard and whisk constantly until sauce is heated through.