I like playing around the original recipe and adding different flavors to it.
1 1/2 to 2 lb bottom round or eye of round
4 tablespoons dijon mustard
1 tablespoon salt
1 tablespoon pepper
3 cloves of garlic chopped
1 tablespoon of olive oil
1 cup of wine (white or red- depends how dark you like your gravy)
1 tablespoon all-purpose flour
1 tablespoon butter, softened
salt and pepper to taste
With a sharp knife, trim all fat from the roast. Using a pairing knife make small slits into the meat.
Preheat oven to 500F.
In a mortar and pestle, muddle together garlic and salt until you get a paste consistency, or you can do the same on a cutting board with the back of a soup spoon. Place mustard, pepper and garlic paste on a bowl and mix it well. Rub this mixture all over the meat, making sure you get plenty inside the slits.
Heat olive oil in a baking pan. Over moderate heat, brown the roast on all sides.
Place you thermometer, if using it, halfway down the middle of the roast, and pour the wine in the pan. Loosely cover with a piece of foil.
Place it in hot oven and immediately turn temperature down to 325F. Cook for 45 minutes or until your thermometer reaches 145F for medium rare. Remove from oven and place roast in a cutting board. Let it rest for 10-15 minutes. Place pan with cooking liquid aside.
Place the cooking liquid over moderate heat. If needed add 1/2 to 1 cup of water to it. Mash butter and flour together and whisk into hot liquid until it thickens. Season with salt and pepper and serve with thin sliced roast.