1/4 cup dijon-style mustard
1 tablespoon ground ginger
1 3 pound bottom round beef roast

PAN GRAVY:
1 low sodium bouillon cube
1 cup boiling water
2 tablespoons all-purpose flour
1/2 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper

Combine mustard and ginger in small bowl. Rub all over meat. Refrigerate for 1 hour to marinate. Heat oven to 400ºF. Place beef on rack in flameproof roasting pan. Roast in 400ºFoven for 50 to 60 minutes or until internal temperature reaches 130ºF for rare, 140ºF for medium-rare; 160° for well-done; remove meat from oven when temperature is 5° less than desired final temperature. (Temperature will continue to rise while beef rests for 10 minutes.) Carve into very thin slices; start at pointed end, but turn meat to make sure you are slicing against grain.

Pan Gravy: While meat is resting, dissolve 1 low-sodium beef bouillon cube in 1 cup boiling water in small saucepan. Pour into roasting pan, scraping up any browned bits from the bottom of the pan. Stir 2 tablespoons all-purpose flour into 1/2 cup cold water in small cup until smooth. Pour into roasting pan. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Place roasting pan over medium heat; cook, stirring, until mixture bubbles and thickens, 3 to 4 minutes.

NOTES: For a delicious accent, roast whole heads of garlic along with the beef. Just remove the papery outer skin and drizzle with olive oil. When roasted, squeeze the softened garlic onto slices of the roast, into mashed potatoes or on oven-warmed crusty bread.