Juicy roast beef with vegetables and baby potatoes

Ingredients

• 2 kg beef short loin or top blade with its fat
• 2 kg beef short loin or top blade with its fat
• 2 tbsp. Pdo Messara Extra Virgin Olive Oil "Golden Creta Savouidakis" 
• 3-5 cloves of garlic
• 6 potatoes, diced (the size of a bite)
• 6 carrots, sliced
• 3-4 sprigs of celery, diced (the size of a bite)
• 1/2 kg small onions
• 2 bay leaves
• 2-3 sprigs of thyme
• Salt
• Freshly ground pepper
• Baby potatoes

Execution

• For the roast beef, ask your butcher to make the meat into a tight roll and secure it with a net, with the fat on the outside, so that it is visible.
• Preheat the oven to 220°C.
• Leave the meat on the kitchen counter until it reaches room temperature, for 30 mins to 1 hour, depending on the season.
• In the winter, 30 mins for 2 kg of meat should be enough.
• Baste the meat all around using olive oil and season with salt and pepper.
• Add the garlic, the bay leaf and the thyme on a baking tray and place the meat on top.
• Cook for 30 mins.
• Lower the temperature at 140°C.
• Cover the meat with greaseproof paper and foil and seal the foil at the edges of the baking tray.
• Leave it in the oven for 3 hours and 30 mins.
• At this time, it should be very tender.
• Baste the meat all around with its own juices.
• Add all the vegetables around the meat and mix them with the liquids in the tray.
• Increase the heat to 160-170°C and cook the food uncovered for 45 mins, until the fat becomes crispy and the vegetables become sweet and soft. In the same tray, also cook the baby potatoes together with the food.