Perfect Roast Beef
"I’ve used a top round here because it is by far the most widely available roasting cut, but you can also use a rib of beef. The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the cut...."
INGREDIENTS
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3 1/4 pounds beef top round
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1 bulb garlic
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2 medium onions
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a small bunch fresh thyme, rosemary, bay, or sage, or a mixture
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2 carrots
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olive oil
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2 celery stalks
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sea salt and freshly ground black pepper
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