Step 1

Remove the beef from the fridge 1-2 hours ahead of time to take the chill off for more even cooking.

Step 2

Preheat oven to 450°F, turning on the oven's convection feature if available. Set the oven rack in the middle position. Set aside a shallow ovenproof pan fitted with a wire rack. (If you don't have a rack, try using the optional vegetables instead.)

Step 3

Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless dual-probe thermometer for continuous monitoring (see note).

Step 4

Add the optional vegetables to the bottom of the prepared pan. Use kitchen tongs to transfer the beef to the pan.

Step 5

Place the pan in the oven and close the door. Immediately reduce the oven temperature to 325°F. Continue cooking for 1 to 2 hours, or about 15 to 20 minutes per pound. Baste the meat every half hour or so by spooning pan juices on top. Start checking doneness half an hour before you expect it to be done.

Step 6

To check doneness, insert an instant-read thermometer into the center of the roast. A reading of 130°F / 54°C indicates medium-rare with a warm red center, while 135°F / 57°C is medium with a warm pink center. Cooking beyond these levels risks chewy meat.

Step 7

Remove the roast from the oven and transfer to a serving platter. Tent with aluminum foil to keep warm and let it rest undisturbed for 10 to 15 minutes. During this time, the juices will redistribute so the meat is more tender. Resist the temptation to cut into the meat, as juices will escape and cause it to dry out.

Step 8

To serve, use a carving knife to slice crosswise against the grain. Drizzle the pan juices on top or use them make gravy (Note: you can use a fat separator to degrease the pan juices if desired.) Enjoy!