1 1/4 kg topside roast
12 French shallots, peeled, halved
3 large carrots, peeled, chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 tbsp wholegrain mustard
1/4 cup fresh herbs (we used thyme, rosemary, oregano), finely chopped
375 ml beef bone broth
125 ml red wine
800 g potatoes, peeled, cut into 3cm pieces
20 g butter, cubed
1/3 cup full-cream milk
1/4 cup finely grated parmesan
Steamed sugar snap peas and pre-made gravy, to serve
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