Take the beef from the fridge thirty minutes before it goes into the oven. Preheat your oven to 240°C. Wash and roughly chop vegetables – peeling is not necessary. Break the garlic bulb into cloves, leaving them also unpeeled. Place the vegetables, garlics and herbs into the middle of a large roasting tray and drizzle with olive oil.
Rub the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place on top of the vegetables and place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C and cook for 1 hour for a ‘medium’ finish. If you prefer ‘medium-rare’, take it out 5 to 10 minutes earlier.
For ‘well done’, leave it in for another 10 to 15 minutes. Add additional roast vegetables around the beef if you so desire, and place 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 tray to stop them burning.
When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes. Cover it with a layer of tinfoil and a tea towel and put aside while you make your accompanying sauce -gravy or horseradish sauce.