Orange Roast beef, Served with vegetables.

Now, now this is one of my absolute favorite recipes. Look I'm going to let you in on a little secret, now matter how good of a cook I will be my mother's cooking will always top mine any day. Like if we both make this recipe side by side and we do it exactly how it should be done, hers will somehow always turns up to be the better one.
Anyhow, I really hope you enjoy this.

This recipe serves 8. 

   Orange Roast beef, Served with vegetables.

Things you need:

1 roast beef (about 3 – 4 pounds).

4 medium onions, cut into wedges.

1/2 cup orange juice.

1/4 cup maple syrup.

1/2 tbsp Dijon mustard with seeds.

1 tbsp aged balsamic vinegar.

Zest of one medium sized orange.

1 bay leaf.

1/2 cup red wine.

1/4 tsp salt.

1 tsp soy sauce.

1 cup vegetable broth.

1/4 tsp pepper.

2 pounds of yellow potatoes cut into wedges.

6 carrots, cut 4 times.

3 celery stalks, discard the ends of them and cut at an angle.

  

Execute: 

In a large fry pan, heat up the pan first then add oil then pan-sear the roast all around even the edges of it until its brown all over, this step is not to cook the whole roast its just to give it color. If this step is skipped and you put the roast right away in the oven as its cooking it will be grey rather than lovely golden brown.

Once you’re done with that remove from the pan to let it rest in a roasting pan. Now in the same pan, combine the orange juice, syrup, wine, balsamic vinegar, soy sauce, vegetable broth, orange zest, bay leaf, salt, pepper, and the mustard. Bring to a boil, stirring frequently, once its thickens slightly pour over meat.

Now the part I dislike because I must wait, anyhow, preheat the oven to 280 degrees cover with tinfoil and bake for 3 and half hours or until meat is tender. Don’t forget to spread all the vegetables around the roast.

Once the cook is done remove the roast with the vegetables, present with the vegetables around the roast, do not forget to discard the bay leaf.

You’re not done yet, the remaining juices pour into a sauce pan, bring up to boil. In a small bowl mix 1 tbsp corn-starch with cold water make sure the corn-starch is completely dissolved otherwise you’ll have lumpy sauce, pour into your sauce and keep stirring until it reaches the thickness you like pour in a serving jug.

Now pat yourself on the back you deserve it.