4 onions, thinly sliced

3 cloves garlic, finely chopped

1/3 cup (75 ml) butter, softened

3 cups (750 ml) beef or chicken broth

1 cross rib roast beef 4 lbs (2 kg), deboned tied back with the ribs

2 tablespoons (30 ml) Dijon mustard

Preheat the oven to 135 ºC (275 ºF).

In a saucepan, sauté the onions and garlic in half the butter. Place in a large baking dish. Pour the broth over the onions.

Pat the roast beef dry and rub with the remaining butter. Brush with the mustard. Season with salt and pepper.

Place the roast in the baking dish, bone side down.

Cook the roast for about 1 hour 30 minutes, 25 minutes per pound or until the roast internal temperature reads 54 º C (130 º F). Remove the roast from the broth and cover with aluminum foil. Let rest for 10 minutes before untying and slice thinly.

Serve with the broth with the onions and good mashed potatoes.

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