4 1/2 lb (2.5 kg) rib roast, deboned and tied back to the bone

1 tablespoon (15 ml) wholegrain mustard

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) melted butter

2 teaspoons (10 ml) brown sugar

2 tablespoons (30 ml) olive oil

12 medium size carrots

3 leeks (white part only), cut in 10-com (4-inch) chunks

3 onions, cut in 1/4-inch (1/2-cm) slices

3/4 cup (180 ml) chicken broth

Salt and pepper

With the rack in the middle position, preheat the oven to 170 °C (375 °F).

Season the roast with salt and pepper on all sides and put in a roasting pan, bone side down.

In a bowl, combine the mustards, butter and brown sugar. Spread on the meat. Insert a meat thermometer to the centre of the roast. Roast in the oven for 20 minutes.

Toss the carrots, the leeks and onions in the oil. Season with salt and pepper. Put the vegetables around the roast and add the chicken broth. Continue roasting for 1 hour 10 minutes or until the thermometer reads 129 °F (54 °C) for a rare roast, or 145 °F (63 °C) for a medium roast. Set the roast aside on a plate. Cover the roast with aluminium foil and let stand for 15 minutes.

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