Perfect Roast Beef

3 1/4 lbs beef round top

2 medium onions

2 carrots

2 celery stalks

1 bulb garlic

a small bunch of fresh thyme, rosemary, bay or sage or a mixture

olive oil

sea salt and freshly ground black pepper


Take your beef out of the refrigerator 30 minutes before it goes into the oven. Preheat your oven to 475 degrees F. Wash vegetables and give them a rough chop. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables, garlic, herbs into the middle of a large roasting pan and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.


Place the roasting pan in the preheated oven. Turn the heat down immediately to 400 degrees F and cook for 1 hour for medium beef. If you prefer it medium rare, take it out 5-10 minutes earlier. For well done, leave it in an additional 10-15 minutes. Put roasted potatoes and veggies in the oven for the last 45 minutes. Baste the beef halfway through cooking and if the vegetables look dry, add a splash of water to the pan to stop them from burning. When the beef is cooked, take the pan out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of aluminum foil and a kitchen towel and put aside while you make your gravy and yorkshire puddings.


Remove string from the meat. Use a good, long, sharp knife to carve the meat and a fork to hold it steady. Serve with hot gravy, horseradish sauce, roasted veggies and Yorkshire puddings.



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