As we love sharing recipes from real people, the exact quantities may be a bit "rough". Country cooks are definitely like that as we we often have to adapt our ingredient choices due to lack of stock in the pantry! Thanks for sharing the recipe!
Caitlyn's Four Daughters Roast
1.Chop leek and carrots lengthways and place on the bottom of an oiled pan.
2.Place room temperature roast beef on top.
3.Lather roast in minced garlic, dijon mustard, whole grain mustard, S&P and a drizzle of oil.
4.Add ½ cup of water to the bottom of the pan.
5.Check every 30 mins and top with water when needed.
6.Half way through put a packet of French Onion soup mix over the top of the whole tray. (I do this to because U use the pan juices for the gravy in the end)
NOTE: 40 minutes at 180 degrees per kg for a medium rare roast!
The roast had a beautiful crunch and was delicious!