Inspired from : Rôti de boeuf au four
and Sirloin tip roast
and for the cooking times : Rôti de boeuf au four
Comment: For cooking the meat, it is best to use a temperature probe, but when this is lacking, fall back on the cooking times above. However, the cooking times depend on the shape of the roast (rather round or flat) and the oven. Normally the vegetables for the aromatic garnish will not have time to cook well, which is why the vegetables and onions must be sautéed first.
Take the roast out of the fridge at least 3 hours before cooking.
Two methods of preparation, either a few sprigs of fresh thyme on the roast with a few knobs of butter, or the roast is coated with a mixture of Dijon and dried herbs.
Températures just out of the oven : rare 42C, medium rare 46C, medium 50C, medium well 55C.
Cooking time : 40 à 60 mn for 1 kg and 90 mn for 1.9 kg.
Some roasts need to clook slowly and for a long time to a higher internal temperature.
It is the case of the bottom blade roast of 1.4 kg, which I had to cook for over 3 h, to reach an internal temperature of 80C with the oven at 160C.
I even cooked more (180C for 40 mn) after slicing in its jus for better result. A idea is to cook the potatoes in the same dish along with the meat with carrots sliced.
1 roast ~1kg
1 nice onion
2 bay leaves
1 (small) stalk of celery (opt)
3 dl red wine
4 garlic cloves
1 tablespoon of tomato puree
a pinch of sugar
Method with thyme only:
sprigs of fresh thyme
Method with mustard:
2+ heaping tablespoons Dijon
1 level teaspoon of dried thyme
1 level teaspoon of dried rosemary
1 level teaspoon of salt
For the sauce:
2.5 dl beef stock (1 cube 2.5 dl water)
Preheat oven to 160C [320F] CT or 180  standard oven or other temperature according to the website above.
Chop the onion into strips
Peel and cut the carrots into thin slices
1 (small) stalk of celery in small sections (opt)
Peel the garlic and crush it
Prepare a mixture of spices (thyme rosemary, pepper, salt, Dijon) if appropriate.
Sweat the onions, add the celeri (opt) a few minutes before the end and arrange them in the middle of the roasting pan.
Then in the same skillet, cook the carrots with EVOO in a little bit of water unti all the water evaporate. Arrange the vegetables over the onions.
Sear the meat with roasting oil, in a frying pan, on all sides without salting. Place the meat over the vegetables.
Arrange the bay leaf, cloves, tomato puree and garlic around the edges. Pour the wine around the roast.
Cover the meat with the mustard mix or rub it with salt and place the sprigs of thyme with a few knobs of butter on the meat and 2 more sprigs in the dish.
Place the temperature probe and put the meat in the oven.
Cook for the required time taking into account that the meat will continue to cook out of the oven.
Place the meat on a cutting board covered with aluminum foil for 15 to 20 minutes.
Meanwhile, prepare the sauce:
Strain the drippings into a small saucepan pushing as much of the cooked solids through the strainer as possible, especially the garlic. Eliminate the solids. If necessary, eliminate also the fat.
Add 2.5 dl of beef stock, a little salt if necessary, and a heap tablespoon of flour dissolved in the cooled stock. Bring to a boil and simmer for a few minutes. If need be, thicken the sauce with a little beurre manié (15 g, 15 g).