Preheat oven to 200ºC. Brush the beef roast lightly with oil. Season it well with ground pepper and salt, then rub the herbs over the beef.
Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done. For ease and accuracy use a meat thermometer.
Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve beef roast drizzled with the pan gravy and the roasted potatoes and beans.
To make the pan gravy: While the beef roast rests make use of the pan juices by placing the roasting dish on the cook top over a moderately-high heat. Add the stock. Boil until the mixture is reduced to a thin sauce like consistency. Pour in the juices from the rested beef roast. Whisk in the butter and serve.
Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat will be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Resting the roast before carving gives the juices in the meat a chance to redistribute, giving a juicier and more tender result.