2sweet potatoes washed and sliced in half (or vegetables of your choice)
2garlic bulbs with the heads chopped off
2tbspground black pepper
Bring the meat to room temperature by taking it out of the fridge 1 hour before cooking.
This helps you get a more even result, pat dry with a paper towel.
For best results use whole peppercorns and coriander seeds and grind them yourself using a mortar and pestle, this will give an amazing aroma and taste.
Roll the beef roll in the black pepper and coriander then add the prepared vegetables to the bottom of the tray.
It is always best to raise the beef joint off the bottom of the tray, this can be done by using a rack or by roughly chopping vegetables of your choice to place the meat on.
Add red wine and beef stock in the tray, to keep moisture levels in the oven to stop the meat from drying out and prevent drippings from burning.
The vegetables and garlic can also be plated at the end, they will be lovely and soft, the roasted garlic is great to squeeze out of the skin and added for extra depth of flavour to your gravy.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C / 338°F for fan assisted or 180°C / 356°F for ovens without a fan.
Continue roasting for 15 minutes per 500g reaching a core temperature of a minimum of 58°C/ 136,4°F for a medium-rare roast then remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil.
Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
For the gravy, makeup 500ml beef stock, then deglaze the roasting tray with this stock stirring in all the yummy caramelised juices from the tray.
Pass the gravy through a fine sieve pushing all the juices from the vegetables into a clean saucepan.
Bring to a simmer again until the thickness is required, if not whisk a teaspoon of cornflour mixed with a little cold water and reduce until it becomes a rich and glossy gravy.