2

cloves

garlic; peeled

1.8

kg

beef topside roast

6

sprigs

fresh thyme

6

medium

carrots; halved

12

small

onions; peeled

1

Tbs

wholegrain mustard

¼

cup

honey

2

Tbs

olive oil

1

Cut each garlic clove into 3 slices. Make 12 small cuts on fat side of roast; insert garlic and thyme into each cut.

2

Cut a narrow strip from the top of a 35cm x 48cm oven bag to use as a tie.

3

Place roast, carrots and onions in bag.

4

Add combined remaining ingredients to bag; close end with tie. Gently turn bag to coat roast and vegetables with mustard mixture.

5

Place bag in large baking dish, piece 3 holes near tie end. Bake at 180°C for about 1½ hours or until roast is cooked as desired.

6

Remove roast and vegetables from bag; cover, keep warm.

7

Pour juices from oven bag into baking dish, simmer, uncovered, until reduced to about ½ cup (125ml).

8

Serve roast and vegetables drizzled with mustard mixture.