Roast beef mom's way

Ingredients for 4 servings:

• 2 kg roast beef
• 1 bunch of soup vegetables
• 2 tbsp, heaped vegetable broth, clear
• Mustard
• salt and pepper
• Sauce thickener
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes

First, wash, peel, and chop the vegetables. Then season the roast beef with salt and pepper, and then with mustard. Heat a little oil in a large pot and sear the roast on all sides. Add the chopped vegetables, except for the leek, to the roast and sear for about 5 minutes. Deglaze with about 1 liter of water, depending on the size of the pot, and add 2 heaped tablespoons of vegetable stock. If you like, you can also add the leek to the pot. Now braise the roast on a low heat for about 1.5 hours. Then turn the roast and braise for another 1.5 hours. After 3 hours, remove the roast from the pot and set aside. The cooked vegetables can either be pureed or sieved. I always puree them. Thicken the stock with a sauce thickener and season with salt and pepper. If you like, you can also add a dash of cream. Carve the roast, add it back to the sauce, and let it simmer for another 10 minutes. Serve with red cabbage and potatoes or dumplings.