- Brush both sides of blade roast with mustard.
- In a heavy-bottomed saucepan, cook bacon for 1 minute over medium-high heat and then add roast, searing for 2 minutes on each side. Add wine, consommé, rosemary and bay leaves. Bring to a boil.
- Reduce heat to low; cover and let meat simmer for 2 hours. Add vegetables and beans, and continue cooking for 45 minutes, or until vegetables are tender and meat easily pulls apart with a fork.
Variations: Replace rutabaga by parsnips and carrots by squash. Use thyme in place of rosemary.