EYE OF ROUND POT ROAST

2 lb eye of round beef roast
1 tbsp vegetable oil
1 clove garlic, minced or pressed
1 large onion, sliced
3/4 cup red cooking wine or beef broth
1 tsp instant coffee
1/2-1 tsp salt
2 tbsp dijon style mustard
1 tbsp cold butter or margarine, cut into small pieces

In heavy casserole with lid, brown roast in oil with the garlic. Add the onion.

Pour in the wine or broth. Stir instant coffee into liquid. Cover.

Roast at 325 degrees F for 1 1/2 hours or until meat is tender.

Remove meat onto heated platter and keep warm. Lift onions onto top of meat and straiin remaining juices. HEat to boiling. Simmer until juices are reduced to about 1/3 of original volume, whisking all the time.

Add ssalt to taste. Whisk in mustard, 1 piece at a time. Do not let sauce satnd without whihsking or it may separate.

Remove from heat. Spoon sauce over meat. Cut into 1/2 inch slices to serve.