Roast the beef
Once the meat is browned, it's time to roast.
Place chopped vegetables in the bottom of a large lidded roasting tin or casserole dish. The pan should be large enough for the meat and vegetables to fit without being too crowded.
Place the beef on top and in the centre of the vegetables. Add garlic cloves, herbs, or other seasonings if you like. Root vegetables such as parsnips and turnips are also delicious with roast beef.
Cover the meat and vegetables up to half an inch with a liquid of choice: beef or chicken stock, dry red wine or beer.
Put on the cover and put in the oven. Cook for 4 to 5 hours. For smaller cuts of beef, reduce cooking time accordingly.
Avoid checking the beef too often as it cooks because the open oven reduces the temperature and can affect cooking consistency.