1 celery root, peeled and cut into 1/2-inch (1-cm) thick wedges

1 turnip, peeled and cut into 1/2-inch (1-cm) thick wedges

1 fennel bulb, trimmed and cut into 6 wedges

1 large sweet onion, peeled and cut into 8 wedges

1 sweet potato, peeled and cut into 1/2-inch (1-cm) thick wedges

1/4 cup (60 ml) balsamic vinegar

1/4 cup (60 ml) olive oil

• 1 boneless venison roast, about 3 lbs (1.4 kg), tied or
• 1 roast beef top sirloin

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with aluminum foil.

On the baking sheet, toss the vegetables with the vinegar and 45 ml (3 tablespoons) of the oil. Season with salt and pepper. Bake for about 40 minutes or until the vegetables are al dente. Toss a few times while baking. Set aside.

Reduce the oven’s temperature to 140 °C (275 °F).

In a large skillet, brown the meat on all sides in the remaining oil and the butter. Generously season with salt. Place the roast over the vegetables. Brush with the mustard and sprinkle with the cracked pepper. Bake for about 1 hour and 30 minutes or until the meat thermometer reads 55 °C (130 °F) for rare doneness. Remove the meat from the oven, cover with aluminum foil and let rest for 15 minutes.

Meanwhile in the same skillet, soften the shallots and garlic. Add oil, if needed. Add the wine and broth. Add the thyme and reduce for about 10 minutes or to about 250 ml (1 cup) of sauce. Keep warm. Just before serving, whisk in the butter and adjust the seasoning.

Slice the meat very thinly. Serve with the sauce and vegetables.

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