- beef - 2 lb (1 kg)
- carrots - 2 - 3
- onions - 1 head
- garlic - 5 cloves, more or - less
- black pepper
- rosemary - 1 sprig
- broth - beef
- flour - 1 tbsp
Clean the meat of excess fat, if any. Lightly season with spices without the salt and fry on all sides in a deep pot with hot oil to crisp.
At the bottom of a deep pan, put a little oil and make a bed of coarsely chopped vegetables and a rosemary sprig. Pour in beef broth to cover this.
The crisped meat can be spiked, or just rubbed with salt, black pepper and thyme. Place the beef over the vegetables in the pot/pan. Cover with a lid/foil and put it to bake in a preheated 428°F (220 °C) oven for 30 minutes, then reduce to 320°F (160 °C) and bake another hour.
The roast beef is ready when once you stick a toothpick in its middle, a pale, slightly transparent or pink juice comes out.
Take the cooked meat out into a large plate. Remove the vegetables from the oven dish and heat the remaining liquid with flour and a little broth, while stirring the resulting sauce constantly. Serve the roast beef with the sauce.