Method
1. Remove the beef from the fridge 30 minutes before you want to get cooking it to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash the veggies and roughly chop them up – there’s no need to peel them beforehand. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile the veg, garlic and herbs into the middle of a large roasting tray and drizzle all over with olive oil.
5. Drizzle the beef with olive oil and season well with sea salt and black pepper, then rub all over the meat. Pop the beef on top of the vegetables.
6. Place the tray in the oven, then turn the heat down straight away to 200°C/400°F/gas 6 and cook for one hour for medium beef. For those who prefer their beef medium-rare, take it out five to 10 minutes earlier. For a well done roast beef, leave it in for another 10 to 15 minutes.
7. Crack on with the roast potatoes and veggies if you are also making these. Get them into the oven for the last 45 minutes of cooking.
8. Baste the beef halfway through cooking (pour the fat and juices over it) and if the veg looks dry, add a splash of water to the tray to stop them from burning.
9. When the beef is cooked to your preferred taste, remove the tray from the oven and transfer the beef to a board to rest for around 15 minutes. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
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