Preheat oven to 160°C. Heat the oil in a large, oven-proof pot with a lid and brown the beef on all sides. Set aside and spread with mustard.
Place onions in a bowl, cover with boiling water. Allow to stand for 5 minutes, before peeling the onions.
Arrange the beef at the centre of the pot, surrounded by the vegetables. It should be a snug fit.
Add the wine, stock and rosemary, and season with salt and pepper. Cover with tin foil and the lid of the pot. Place in the oven and cook for 3 hours.
Remove beef and vegetables and strain the cooking liquid into a jug. In a small pot, melt the butter and fry the mushrooms. Add the flour and cook for 2 minutes before adding 2 cups of cooking liquid from the pot roast. Simmer until the sauce thickens. Season.
To serve: Slice the roast and serve with the vegetables and mushroom gravy. Garnish with parsley.
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