Mustard and Red Wine Top Round Roast

Instructions

1. Preheat oven to 450°F.
2. Rub all sides of roast with Dijon mustard, herbes de Provence, garlic, salt and pepper.
3. Place the roast in a large ovenproof casserole dish, scatter the onions around it and cover with a drizzle of olive oil.
4. Place in the oven for 10-15 minutes,
5. Lower the temperature to 275°F. Add the red wine and beef stock to the pot, cover and cook for about 2-3 hours, or until the roast is tender.
6. Let roast rest for 10 minutes before slicing, then serve with onions and sauce.