This turned out very well, I did this with Bordeaux wine that I already had open. I used only 1 teaspoon oil and had Penzey seasoning blends,that were added to in addtion to the rosemary and orange ( Florida pepper) and (Bavarian herbs) and smoked sea salt for the salt. The wine and onion "gravy" was perfect and we didn't even feel it needed anything else and I didn't do the mustard yogurt sauce. I did as directed then put in a crock pot on low for 4 hours or so as I wasn't going to be there to get it out of the oven, it was more then done. My bottom round roast was over 2 pounds but I trimmed off every bit of fat and then it was only 1 pound 11 ounces. I do have a pressure cooker and may try it that way too. I was thinking this cut of meat might do better low and slow that is why I did in the crock pot. It really didn't have a big flavor of rosemary or orange as another person mentioned,but the sauce was very flavorful we thought, as though the flavors melded into it and were subtle. My husband said "don't loose that recipe."