Get the joint out of the fridge at least 30 minutes before cooking. Preheat the oven to 220C.

Combine the rosemary, mustard and oyster sauce with a little oil to turn into a paste. Baste liberally all over the beef and season with salt and pepper.

Lay the carrots and onions in a baking tray and use these as a trivet for the beef. Lay the beef on top of the vegetables and cook according to the guide above.

When the beef is ready, remove to a platter, cover with foil and a tea towel and ensure you rest it for at least half an hour.

If you're making the gravy, put the baking tray over a hob and mix in the flour. When you've made a thick paste gradually add the beef stock and bubble and thicken until the gravy is as you like it. You may need to add seasoning. Serve with your favourite roast dinner trimmings.