Roast Beef with Roasted Vegetables
For the roast beef, season with salt and pepper, spread with mustard, and tie if necessary with kitchen string into a round form. Sear the meat on all sides until brown in a roasting pan in oil. Pour the broth and cook with the lid covered in a hot oven (180°C) (approximately 350°F) for about 1 - 1 1/2 hours. Occasionally pour the broth over the meat.
For the vegetables:
Peel the onions and coarsely chop. Peel the carrots and rinse the zucchini and cut both into large pieces.
Peel the garlic and coarsely chop.
Approximately 25 minutes before the end of cooking, add the vegetables with garlic around the roast, season with salt and pepper and cook until done with the cover open.
Remove the finished roast, cut into slices and serve with the vegetables.