1/3

cup

olive oil

¼

tsp

dried oregano

2

cloves

garlic; slivered

900

g

small new potatoes

3

medium

onions; cut in eights

6

large

carrots; cut lengthwise

2

kg

boneless rolled beef roast

1

pinch

freshly ground black pepper

1

Tbs

parsley; chopped

lemon wedges

1

Preheat oven to 160°C. In a shallow roasting pan about 36cm x 24cm, mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or peel a 2cm strip around centre of each. Add potatoes, onions, and carrots to oil mixture, stirring to coat well. Move vegetables to both ends of pan.

2

Place roast, fat side up, in centre of pan. Sprinkle with pepper. Roast uncovered for about 1½ to 2 hours, turning potatoes once, until vegetables are tender and meat thermometer inserted in centre of thickest part of roast registers 58°C (rare) to 63°C (medium-rare to medium).

3

Slice meat, spoon pan juices over slices, and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.