A classic beef roast, seared on the outside and cooked in the oven on a bed of vegetables, then served in thin slices. It makes an elegant, satisfying centerpiece for a gathering, with the vegetables cooked alongside it in one pan.
Rub the room-temperature beef all over with salt, black pepper and thyme. Brush with one tablespoon (15 ml) of olive oil to help the seasoning stick, then leave to rest for 10 minutes.
Heat the remaining olive oil in a large pan over high heat until very hot. Sear the beef on every side for 1.5–2 minutes, until a brown crust forms. Caution: If the pan is not hot enough, the meat will release its juices and steam instead of searing.
Spread the chopped carrots, onion, potatoes and crushed garlic over a roasting tray and season lightly with salt. Place the seared beef in the center and pour the hot stock in around the edge of the tray.
Cover the tray with foil and roast in a preheated 180°C / 355°F oven for 45 minutes. Remove the foil and roast for a further 15 minutes, until browned on top; the vegetables will soften and take on flavor from the meat juices.
Remove the beef from the oven and rest it on a board for 10 minutes. Slice thinly, about ½ cm thick, across the grain, and serve with the bed of vegetables.
Important: Sear the meat on every side in a hot pan before putting it in the oven; this helps retain its juices and prevents the roast from drying out, so do not skip this step. Caution: Do not slice the roast while it is hot, or it will lose its juices and fall apart. Rest it for 10 minutes before slicing thinly. Refrigerate leftovers for up to 3 days; they can also be served cold in sandwiches. Nut-free.
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