1

Preheat the oven to moderately hot (200°C/180°C fan-forced).

2

Brush roast with 1 tablespoon of the oil; sprinkle with black pepper. Heat 1 tablespoon of the oil in large, shallow flameproof baking dish; cook the roast, uncovered, over high heat until it is browned all over.

3

Place the dish in a moderately hot oven; roast, uncovered, for about 45 minutes or until the beef is cooked as desired.

4

Meanwhile, heat the remaining oil in another large flameproof baking dish; cook potatoes, stirring, over high heat until browned lightly. Add pumpkin and kumara, place dish in the oven; roast, uncovered, in a moderately hot oven for about 35 minutes or until vegetables are browned.

5

Place the roast on the vegetables, cover; return to oven to keep warm. Drain juices from roast baking dish into a medium saucepan, add brandy; bring to the boil. Add the stock and blended cornflour and water; cook, stirring, until the sauce boils and thickens slightly. Stir in the chives; pour into a medium heatproof jug.

6

Serve the roast and vegetables on a large platter; accompany with sauce.