Roasted Beef with Carrots

Preheat oven to 250°F. Heat 3 tablespoons oil over medium heat. Add carrots, garlic, and thyme, and cook until lightly browned. Season with salt and pinch of nutmeg, transfer to a dish and keep warm.

Add the beef to the pan and cook until browned on all sides. Season with salt, add brandy and cook until it evaporates. Transfer beef to a roasting pan, place carrots around the roast and sprinkle with the celery leaves. Drizzle remaining 2 tablespoons olive oil over the roast and carrots and bake for 2 hours or until carrots are caramelized. If carrots get caramelized before roast is tender, remove carrots and continue cooking until beef is tender, then add carrots back and heat through. (This could take up to 30–45 minutes depending on the thickness of your roast.)

Remove the meat from the roasting pan, carve into slices and season with pepper. Transfer to a serving dish surrounded by carrots.