Here are the following ingredients:
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Follow these cooking methods/directions:
Combine mustard, brown sugar, garlic and nutmeg in a small bowl; spread all over roast. Place half of the onions in bottom of a large heavy Dutch oven or enamelled cast-iron roaster, place roast on top and layer with remaining onions. Pour beer and stock over top and season with salt and pepper to your taste.
Cover and cook in preheated 325°F oven for 1½ hours. Add carrots, parsnips and potatoes to pot around beef, cover and cook for 1½ hours, removing lid for last 20 to 30 minutes to brown roast, until beef is fork-tender and vegetables are tender.
Transfer roast to a cutting board and vegetables to serving platter; keep warm. Skim fat off sauce. Bring sauce to a boil over medium-high heat. Gradually stir in cornstarch mixture; boil, stirring, for about 2 minutes or until thickened. Carve roast across the grain into slices and serve with sauce and vegetables.