Roast Beef with Carrots, Scallions and Potatoes

Preheat oven to 150°C (approximately 300°F).

Rinse, trim and cut scallions into 8 cm (approximately 3 inch) long strips. Peel carrots, leaving 1 cm (approximately 3/8 inch) green on top. Blanch both in boiling salted water; the carrots for about 5 minutes and the scallions for about 2 minutes. Rinse with ice cold water and drain well. Peel onions and cut in half or quarters. Rinse the roast beef, pat dry, trim as required and season with salt and pepper. Sear in a roasting pan in hot oil on all sides. Add onions, stir in tomato paste, deglaze with red wine and let boil down. Then pour in stock and simmer in a preheated oven for about 45 minutes (depending on thickness of meat). Baste the roast from time to time.

Rinse potatoes and cook for about 20 minutes in boiling salted water. Remove, allow to evaporate, make a cut along the side of each potato and stuff with one bay leaf. Place potatoes on a baking sheet lined with parchment paper, drizzle with oil and sprinkle with sea salt.

Remove meat from the oven and let it rest, wrapped in aluminum foil. Increase oven temperature to 200°C (approximately 400°F) and bake potatoes for 10-15 minutes.

Meanwhile boil down meat juices (if desired thicken with cornstarch) and season with salt and pepper. Toss vegetables in a pan with melted butter and season with salt and pepper.