Roasted Rolled Shoulder Of Beef

• 4 1/2 lbs boneless shoulder of beef
• 4 None thyme sprigs
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 2 None red onions, quartered
• 1 bulb garlic, halved crosswise (optional)
• None None FOR THE WINE ROASTED POTATO WEDGES
• 2 1/4 lbs large potatoes, peeled
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 3 None rosemary sprigs
• 2 tbsp butter

1. Preheat the oven to 400u0b0F. Place beef flat, fat side down, on a work surface. Sprinkle with leaves of 2 thyme sprigs. Spread with mustard and season well with freshly ground pepper. Roll up tightly lengthwise and tie with kitchen string at 1 inch intervals to secure. Insert remaining thyme sprigs under string. Season.
2. In a flameproof roasting pan, small enough that beef just fits, heat oil on medium-high. Cook beef, turning, for 3-5 mins, until browned all over.
3. Roast beef for 45 mins. Turn meat, and add onion and garlic, if using, to pan. Roast for another 45 mins, until medium and internal temperature of meat registers 160u0b0F on a meat thermometer. Transfer to a platter; cover loosely with foil and let stand for 15 mins.
4. For the potato wedges, cut potatoes in half, then into thick wedges. Pat dry with paper towel. Place in a baking dish. Add oil, wine and rosemary and toss to combine. Season and dot with butter. Place on a separate oven rack to beef and roast, turning often, for 1 hour, until golden and crunchy.
5. Slice beef. Top with pan juices and serve with onion, garlic and potato wedges.

boneless shoulder of beef, thyme, mustard, olive oil, red onions, garlic, potatoes, olive oil, white wine, rosemary sprigs, butter

Taken from recipes-plus.com/api/v2.0/recipes/31473 (may not work)