Ingredients
3 pounds beef roast (topside);
6-8 baby potatoes, rinsed and halved;
2 white onions, rinsed and roughly chopped;
1 head garlic, rinsed, peeled and roughly chopped;
1 bunch thyme;
1 bunch rosemary;
extra-virgin olive oil;
kosher salt and freshly ground pepper, to taste
Preparation
Remove beef from fridge 30-45 minutes before it goes in the oven. Preheat oven to 475º F. Place vegetables in the bottom of baking dish along with thyme and rosemary. Drizzle with olive oil and season with salt and pepper. Rub beef all over with a generous amount of olive oil and season with salt and pepper. Nestle beef on top of vegetables, place in oven and lower to 400º F. Cook roast beef for 50-60 minutes, or until desired done-ness is reached. Remove from oven and let rest 15-20 minutes, covered with aluminum foil. Slice thinly and serve with your preference of vegetables.
