910 grams boneless rump or rib roast
Kosher salt and pepper
2 cups grape tomatoes
1 head garlic, cloves peeled
8 sprigs fresh thyme
3 tablespoons olive oil
Heat oven to 177 degrees Celsius.
Season the beef with 1 teaspoon salt and ½ teaspoon pepper and sear in a pan. Then place in a large roasting pan with olive oil, scatter tomatoes and thyme around the meat and roast to the desired doneness, about 1 hour for medium-rare.
Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.