Roast Beef with Diced Vegetables | RICARDO

Ingredients

• 1/2 celeriac, peeled and diced
• 2 parsnips, peeled and diced
• 3 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1/4 cup (60 ml) olive oil
• 1 cross rib roast 2.5 lb (1.2 kg), deboned and tied with the bones
• 2 tbsp (30 ml) Dijon mustard
• 12 garlic cloves, unpeeled
• 1 tsp (5 ml) honey
• 3/4 cup (180 ml) red wine
• 1 tbsp (15 ml) whole-grain mustard
• 1/3 cup (75 ml) beef broth