Braised Roast Beef - cooking recipe

Ingredients

4 to 5 lb. boneless sirloin tip or round
1/3 c. Dijon style mustard
1 tsp. dried crumbled rosemary
1 tsp. freshly ground pepper
1/2 c. red wine, heated
2 large carrots, chopped
2 medium onions, cut in rings

Preparation

Spread mustard over meat.
Sprinkle with rosemary and pepper. Put on rack, fat side up, in heavy (tight lid) pan.
Put in 450\u00b0 oven, uncovered, to brown.
Turn (do not use fork).
Pour heated wine over meat.
Add carrots and onions.
Cover.
Reduce heat to 350\u00b0 and cook 3 hours or until meat is tender.
Can add more wine over meat the last hour if needed for tenderness.
When done, can add cooked gravy mix to serve.