Moist, tender beef cooked to perfection in a flavourful jus. Serve with mashed potatoes, rice or noodles.

3 to 4 lb. boneless cross-rib roast
2 tsp. cooking oil
1 cup sliced onion
1/2 cup prepared beef broth
1 tbsp. dijon mustard
1 tbsp. worcestershire sauce
2 bay leaves
3 tbsp. water
2 tbsp. all-purpose flour
12 servings
Place roast in 4 to 5 quart slow cooker.
Heat cooking oil in medium frying pan on medium.
Add onion.
Cook for 5 to 10 minutes, stirring often, until softened.
Add next 4 ingredients.
Stir well.
Pour over roast.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove roast to large serving platter.
Cover to keep warm.
Remove and discard bay leaves.
Stir water into flour in small cup until smooth.
Add to liquid in slow cooker.
Stir well.
Cook on High for about 10 minutes until slightly thickened.
Carefully process with hand blender or in blender until smooth.
Makes about 3 cups sauce.
Cut roast into thin slices.
Serve with sauce.