Ingredients
- 1.5 kg topside of beef
- 2 medium onions
- 2 carrots
- 2 sticks celery
- 1 bulb of garlic
- 1 bunch of mixed fresh herbs, such as thyme, rosemary, bay, sage
- Olive oil
Method
Remove the beef from the fridge 30min before you want to cook it, for room temperature.
Preheat the oven to 240°C.
Wash and roughly chop the vegetables – there’s no need to peel them.
Break the garlic bulb into cloves, leaving them unpeeled.
Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat.
Place the beef on top of the vegetables.
Place the tray in the oven, turn the heat down immediately, to 200°C and cook for 1 hour for medium beef.
For medium-rare, take it out 5 to 10min earlier.
For well done, leave it in for another 10 to 15min.
If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45min of cooking.
Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15min or so.
Cover it with a layer of tin foil and a tea towel.
By Jamie Oliver