* Brush evenly the meat with the mustard. Tie the meat with kitchen string if necessary.
* In a large saucepan put olive oil, butter, and onion. Turn heat to medium and sauté until the onion is soft and translucent.
* Add the meat and brown it evenly on all sides, turning it several times.
* Add the fresh herbs.
* Add the broth. Turn the heat to low, cover the saucepan, and cook for about one hour and thirty minutes. Check occasionally and if the pan appears to be too dry add a little bit of broth. Cooking time may vary, therefore taste for readiness.
* When the meat is ready, remove it from the pan. Dissolve the cornstarch in 1/4 cup cold water.
* Turn heat to medium. If the liquid in the pan appears scarce, add some of the broth. Using a wooden spoon scrape the residues of the gravy from the bottom of the pan.
* Add the cornstarch and cook shortly until the sauce becomes thicker.
* When the meat is lukewarm, slice and serve topped with the warm sauce.
* 2 lb (900 gr) boneless beef roast
* 1/4 cup French Dijon mustard
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons butter
* 1 onion, finely sliced
* salt and pepper
* 1 tablespoon of fresh herbs: Thyme, Marjoram, Sage, finely chopped
* 1 cup broth
* 1 teaspoon cornstarch