3 1/4 pounds beef top round
1 bulb garlic
2 medium onions
A small bunch fresh thyme, rosemary, bay, or sage, or a mixture
Sea salt and freshly ground black pepper
To prepare your beef: Take your beef out of the refrigerator 30 minutes before it goes into the oven. Preheat your oven to 475F.
There’s no need to peel the vegetables — just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables, garlic and 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.
To cook your beef: Place the roasting pan in the preheated oven. Turn the heat down immediately to 400F and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier.
For well done, leave it in for another 10 to 15 minutes. If you’re doing roasted potatoes and veggies, this is the time to crack on with them—get them into the oven for the last 45 minutes of cooking.
Baste the beef halfway through cooking and if the vegetables look dry, add a splash of water to the pan to stop them burning.
When the beef is cooked to your liking, 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, horseradish sauce and Yorkshire puddings.
To carve it: Remove the string from the meat. Use a good, long, sharp knife to carve the meat and a fork (preferably a carving fork) to hold it steady. Serve with your piping hot gravy, your horseradish sauce, roasted veggies and Yorkshire puddings.