Ingredients:

  • 3 to 4 pounds (1.4 to 1.8 kg) silverside beef roast
  • 2 tablespoons (30 ml) olive oil
  • 2 teaspoons (10 g) salt
  • 1 teaspoon (5 g) black pepper
  • 4 cloves garlic, minced
  • 2 teaspoons (10 g) dried thyme
  • 2 teaspoons (10 g) dried rosemary
  • 1 cup (240 ml) beef broth
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and diced
  • 1 large onion, quartered
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) black pepper

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Pat the silverside dry with paper towels and rub with olive oil, salt, pepper, garlic, thyme, and rosemary.
  3. Heat oil in a large skillet over medium-high heat and sear the silverside on all sides until browned (about 3-4 minutes per side).
  4. In a large mixing bowl, toss carrots, potatoes, and onion with olive oil, salt, and pepper.
  5. Place the seared (or seasoned) silverside in the roasting pan and arrange the vegetables around the meat. Pour beef broth into the pan.
  6. Cover with aluminum foil and roast in the oven for 2 to 2.5 hours, removing the foil in the last 30 minutes.
  7. Use a meat thermometer to check internal temperature, which must reach 145°F (63°C) for medium-rare.
  8. Remove from oven and let the silverside rest for 15-20 minutes before slicing.