Cut the roast into large chunks about 1 ½ inches in size. Salt and pepper the raw meat to season. Toss the beef chunks in regular flour to coat.
In a large heavy bottomed skillet heat
4 tbsp canola oil
Brown the beef chunks on all sides, working in small batches so as not to crowd your pan. When all the beef is browned transfer it to a large covered roasting pan along with
4 cloves minced garlic
1 tsp ground thyme
1 tbsp fresh chopped rosemary
3 tbsp Dijon mustard
1 bay leaf
Stir all the ingredients in the roaster then cover well with aluminum foil and the roaster cover. Cook slowly in a 300 degree oven for about 1 ½ to 2 hours.
2 pound parsnip, cut in chunks
Roast in a shallow baking pan for about 40 minutes.
Return to the oven for about half an hour to 45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or frozen peas and cook for an additional 15 minutes. Serve with freshly baked bread, biscuits or Yorkshire pudding.
I hope you have a very lucky weekend and so much fun celebrating!