- Preheat the oven to 450˚F. Set the beef in a small roasting pan; season with salt and pepper or seasoning salt. Roast for 20 minutes. Reduce the heat to 325˚F. Continue cooking to desired doneness, allowing about 20 minutes per pound for rare, 25 for medium rare, and 30 for medium (see Note).
- While the beef cooks, place the potatoes and carrots in a pot, cover with a generous amount of cold water, and boil until just tender. When there, add the broccoli and cook 2–3 minutes more. Drain the vegetables well, and then arrange in a casserole that has been lightly brushed with the olive oil. Season the vegetables with salt and pepper.
- When the roast is ready, set on a plate, loosely cover and rest 10 to 15 minutes. Cover the vegetables with foil and warm up in the oven while the roast rests.
- To make gravy, set the roasting pan over medium-high heat. Place the stock and flour in a bowl and mix until smooth. Pour this mixture into the pan and bring to a simmer, scraping the bottom of the pan to dislodge the tasty brown bits. Simmer until the gravy is lightly thickened.
- Slice the beef, arrange on a platter, and serve the vegetables and gravy alongside.
If you like the flavour of wine in your sauce, replace 1/4 to 1/2 cup of the stock used to make the gravy with red wine. To add one more vegetable to the casserole, replace half the broccoli florets with cauliflower florets, cooking them as described for the broccoli.
Note: Because roasts can vary in thickness, absolutely always use an instant-read meat thermometer to gauge doneness. A rare roast is done at 120˚F; medium-rare will be 125˚F to 130˚F. Remember that the meat will continue to cook when resting.