Preparation

• 1
  Preheat the oven to 180°C
• 2
  Poke small holes on the roast and insert the garlic slivers and pieces of thyme and rosemary into the holes
• 3
  Spread the olive oil all over the roast so it is well covered
• 4
  Season well
• 5
  Place into a roasting tin into the oven and cook for 40minutes – 1 hour depending on whether you want it rare or well done. Using a meat thermometer will help you determine if the meat is done to your liking. 130°C is great for a rare – medium rare and the higher the temperature the more done it is
• 6
  For the gravy
• 7
  Remove the roast from the tin and leave it on a serving plate to cool down for 15 minutes. In the meantime place the roasting tin on the stove top and scrape of the dregs from the beef. All a little of the stock to loosen all of the fat that may have collected at the bottom
• 8
  Add in the flour one tablespoon at a time and stir vigorously until the gravy thickens. Slowly add the rest of the stock and flour until you are left with yummy gravy
• 9
  Serve the roast with vegetables and Yorkshire pudding or mash.