the goods:
2 pounds top (or bottom) round roast
4 tablespoons olive oil
2 teaspoons fresh thyme leaves
medium bulb celery root, peeled
3/4 pound red new potatoes, quartered
Remove roast from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Using kitchen twine, tie beef at 1 and 1/2-inch intervals; pat dry with a paper towel. Season with salt and pepper.
In a large pan, heat 2 tablespoons oil on high. Brown roast all over, 9 minutes. Place on a rimmed baking sheet; sprinkle with thyme. Cut celery root bulb in half (store half in refrigerator for another day); cut remainder into 1-inch chunks.
In a medium bowl, toss celery root and potatoes with 2 tablespoons oil. Season with salt and pepper; add to sheet.
Roast until beef is medium-rare, about 40 minutes.
Transfer beef to a cutting board; tent with foil. Let rest 15 minutes before slicing.
I considered this recipe when the mag came but then I saw that I had to tie the roast beef and I said, never mind. I am such a wimp.
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