Pat the roll roast - it should be room temperature - dry well and rub the mustard well. Then season the roast with plenty of salt and pepper and sprinkle with a little thyme. Let the marinade soak in for half an hour to an hour.
Meanwhile, roughly cut the carrots, celery and onions into cubes and prepare the beef stock. Use the onion with the skin on, this makes for a darker sauce. Preheat the oven to 180 ° C top and bottom heat.
Fry the roast in a roasting pan with hot clarified butter for a good minute on all sides. Add the vegetables on the last turn. Then deglaze the meat and vegetables with a good half to three quarters of the broth, put the lid on the roasting pan and place the roast in the oven.
Cook the roast for about 1 hour at 180 ° C, then lower the temperature to 150 ° C and cook again for 1 hour. Pour a little broth over the roast over and over again. Then remove the lid, switch the oven to 180 ° C and leave the roast in the oven for another half an hour so that it still gets color.
Take the roast out of the oven, place it on a board and let it rest for a good 10 minutes so that the juice is nicely distributed. Meanwhile, pour the liquid through a sieve into a saucepan and thicken it to the desired consistency with a sauce thickener or starch.
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