Grease the roast beef with a lot of mustard, lightly salt and pepper and fry it in a saucepan with the onion and garlic. I prefer to use a frying cream instead of oil, then the mustard sticks better to the meat.
Cut the vegetables into cubes and fry them. Top up with the beef stock and red wine. The roast should be covered at least halfway. How much broth or red wine you take is a matter of taste, I like to take half / half.
Cover and simmer on a low level for approx. Two and a half hours, topping up with liquid occasionally. As soon as the roast is done, it should fall apart. I always remove a piece of the corner for this.
For the sauce, take the roast out of the pot and puree the overcooked vegetables with a hand blender. If you don`t have one, you can otherwise press the vegetables through a sieve. It`s more laborious, but it tastes the same. Then season the sauce with a little broth, mustard, salt and pepper and, if you like, some cream. We like it best with dumplings.
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