Ingredients

• 2 to3 Lbs Beef Round Rump Roast
  
• 1 ½ Lbs carrots (LARGE ONES)
  
• ¾ Lbs Onions
  
• 2 Lbs Potatoes
  
• 4 Tbsp Spicy Mustard (for meat)
  
• Salt and Pepper to taste
  
• 2 Bay leaves
  
• 4 Whole Cloves
  
• 2 Tbsp Olive Oil
  
• 1 Stick butter divided
  
• 1 Cup Milk
  
• 4 Tbsp Spicy Mustard for potato

Rub meat with spicy mustard.
Melt butter and olive oil in frying pan
Brown meat on high on all sides
Transfer meat with its juice to a Dutch oven or other large pot
Add approx. 1 quart of water, bay leaves and cloves, simmer low 1 ½ hrs.
Peel and cube potatoes
Peel and cube carrots
Peel and cut onions in half rings and fry in ¼ stick butter about 8 Min. save.
After 1 ½ hrs has passed drain some of the meat juice into a bowl and save.
Continue to let meat cook, add some water to it.
Add carrots and fried onions to meat and let simmer for 1 hr.
In separate pot boil the potatoes in cold water with some salt about 30 min.
Drain potatoes in a colander and melt butter and milk in same pot.
Add potatoes and mash adding the mustard, nutmeg, salt and pepper to taste
With a slotted spoon scoop out the carrots and onions and mash in a pot.
Make gravy from the saved meat drippings adding some more of the juice
Use a Wisk to mix in the flour, milk or water.
Serve in separate bowls, with a slice of meat.

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe.