• 1 cup (250 mL) chopped fresh parsley
• 2 Tbsp. (30 mL) each: olive oil* and red wine vinegar
• 4 garlic cloves, minced
• 1 tsp. (5 mL) each: dry rosemary, thyme and oregano
• Salt and pepper to taste
• 4 tsp. (20 mL) Dijon mustard*
• Beef broth*, as needed
• 1 bone-in blade roast, about 3¾ lb. (1.7 kg)

1. Preheat oven to 400º F/200º C. In a bowl, mix parsley, oil, vinegar, herbs, salt and pepper together. Set aside.
2. Coat roast with mustard baste and put it in a roasting pan. Brown 12 min. in the oven.
3. Reduce heat to 325º F/160º C. Add beef broth to cover bottom to a depth of about 1/3 in. (1.5 cm) and baste roast with herb mixture. Roast covered for 120-135 min. or until meat is easily pulled away with a fork.

Servings: 4