(Serves 4)
• 1 boneless bottom round roast beef (about 1-1/2 pounds)
• 1 small onion, minced (about 1/2 cup)
• 1 tablespoon Dijon mustard
• 1 (14.5 ounces) can diced tomatoes
• 1/2 teaspoon salt
• 1 teaspoon dried basil
• 1/8 teaspoon black pepper
• 3 tablespoons grated parmesan cheese
Preheat the oven to 350 degrees. Grease the roasting pan, and place the roast in the pan. Sprinkle the onions around the roast. Spread the mustard on top of the meat. Sprinkle the salt, pepper, and basil over the meat and onions. Top all with the can of diced tomatoes. Cover loosely and place in the oven. After about an hour of cooking, remove the cover from the roast. Sprinkle with the Parmesan cheese, and continue cooking uncovered for about another hour, until tender and the liquids are reduced in the pan.