Bring stout, honey, sugar, vinegar, cinnamon and mustard to the boil
Allow to cool before using, it should become quite syrup like
Roughly chop the vegetables and place on a suitable roasting tray
Season the meat all over with salt, stud the top layer of beef with cloves
Brush the glaze mix all over the meat joint, reserve a little for further glazing
Remove beef from the oven and allow to rest for at least 30 minutes
For the gravy, place the tray directly over a hob and begin to fry the vegetables
Add cornflour and tomato puree and cook through for a minute, then add the remaining stout and boil
Pour in the beef stock, stir well, bring to the boil then simmer
Collect any resting juices from the roast beef and pour into the gravy
Pass the gravy through a sieve and serve