Roast Beef

Ingredients

• 3-1b beef top round roast
• 4 baking potatoes (2 lbs total)
• 2 red onions
• 1 bulb of garlic
• 6 large carrots
• 1 small head of cauliflower
• 1 bunch of Italian parsley (1 oz)
• 12 oz ripe mixed-color tomatoes

Instructions

• Preheat the oven to 350F.
• Drizzle the beef with 1 tablespoon of olive oil and season generously with sea salt and black pepper, rubbing it all over.
• Sit it in a 16x12-inch roasting pan and roast for 40 minutes.
• Meanwhile, cut the potatoes into 1/4-inch-thick slices.
• Peel and halve the onions. Break apart the unpeeled garlic bulb. Wash and trim the carrots and chop into 3/4-inch lengths. Click off just the tatty outer leaves from the cauliflower, trim the stalk, then cut into quarters.
• Use tongs to transfer the beef to sit directly on the oven rack above the pan.
• Remove the pan for a moment so you can toss all the veg into it. Now return it to the oven so the meat juices drip onto the veg as they cook.
• Roast for 40 minutes, then remove the beef to a plate, cover with aluminum foil and a clean kitchen towel, and leave to rest.
• Give the veg pan a shake and roast for a further hour, or until beautifully golden.
• Meanwhile, pick the parsley leaves and finely chop with the tomatoes, then mix with 2 tablespoons each of extra virgin olive oil and red wine vinegar, and season to perfection.
• Spoon any resting juices from the beef into the salsa, then slice the beef as thinly as you can, before serving everything together.