Honey Mustard Brisket with Root Vegetables

I greatly enjoy preparing meat dishes, especially as my good wife Rebecca enjoys them, and our two older girls seems to relish meat too! I usually prepare brisket with tomato and onion, and thought that it would be good to try a new recipe. The combination of Honey and Mustard is one that works well with meat so I thought to search for a good recipe using this combination. When I didn't find a recipe that appealed to me, I thought that perhaps it was time I developed such a recipe - something that I usually don't do.

Please treat the following recipe as a "work in progress" and I hope that with your assistance, I will be able to adjust it and do some fine tuning until it is just perfect.

I must add that even as it is now, it produces delicious succulent dish that we all enjoyed, along with our guests, this past Shabbat!

Honey Mustard Brisket with Root Vegetables
Preparation Time: 10 minutes
Cooking Time: 3 hours
Serves 6-8

Ingredients
2 kg brisket
2 onions, sliced
2 cloves of garlic, sliced
3 - 5 tbs smooth Dijon Mustard
3 - 5 tbs honey, warmed
3 - 5 tbs gravy powder
1/4 cup red wine
1/4 cup water
salt and pepper
Cunks of potato, sweet potato and/or carrots

Method
Heat oven to 180 degrees Celcius. Trim brisket of excess fat and grissle.
In a Dutch oven or heavy-bottomed casserole, place half the sliced onion and one sliced garlic clove. Spoon 1-2 tbs of mustard, honey and gravy powder over the onions, and place the brisket on top. Spoon remaining mustard, honey and gravy powder on top of brisket, spreading it all to cover the meat. Top with remaining onion and garlic.
Pour wine and water around the meat, sprinkle with some salt and pepper, and cover.
Place in pre-heated oven for an hour. After an hour, baste the meat with the gravy and return to the oven for another hour. Remove from oven and place potatoes, sweet potatoes and carrots on top of the meat, basting with the gravy. Add additional water if there seems to be only a small quantity of gravy, cover and return to the oven for a third hour.
Remove from the oven, remove the meat to a carving board, and allow to rest for a few minutes. Baste the vegetables in the pot with the gravy. Slice the meat against the grain, and serve with the vegetables and gravy.
Note if using the meat only later, allow to cool in the pot and then refrigerate. An hour before serving, remove the pot from the fridge and allow it to come to room temperature.
Reheat in a medium oven for 30 - 45 minutes before serving.