Roast Beef and Vegetables with Potatoes

Cut a pocket into beef. Season with salt and pepper and coat the inside of the pocket with mustard. Combine 2 tablespoons oil and herbs of Provence. Soak bread in water. Rinse, shake dry and mince parsley leaves. Peel and mince onions and garlic. Heat butter in a pan and sweat onions, garlic and parsley, season with salt and pepper and let rest briefly. Squeeze liquid from bread and combine with onion mixture, sausage meat and egg. Season with nutmeg, salt and pepper. Stuff into beef pocket and secure with kitchen twine. Brush beef with herbal oil. Heat remaining oil in a roasting pan and sear meat on all sides. Deglaze with broth, cover and roast for about 1 - 1 1/2 hours. Baste with pan juices throughout. 

For the potatoes: Rinse, peel, thinly slice and lightly salt potatoes. Layer in a buttered baking dish. Combine cream and gruyère, season with salt, pepper and nutmeg and pour over potatoes. Place gratin in oven with beef and bake for 35-40 minutes.

For the vegetables: Rinse scallions and slice greens. Peel and chop onions. Rinse eggplant and zucchini, trim ends and cut into large pieces. Rinse peppers, cut in half, remove seeds and ribs and cut into large pieces. Rinse, core and slice tomatoes. Peel and mince garlic. Combine all revetables and add to roast 25 minutes before the end of cooking. 

Remove roast from oven, sprinkle with parsley and cut into thick slices. Serve with vegetables and potatoes au gratin.