Clodagh McKenna's Roast Rosemary and Garlic-Infused Beef with Celeriac and Crispy Roasties

Preheat the oven to 400°F.
 
Using a small sharp knife, make one-inch deep incisions in the beef  and then into each incision, insert the garlic cloves and rosemary leaves. Season the beef with sea salt and freshly ground black pepper.

Place the chopped celeriac and potatoes in a bowl along with 2 cloves of garlic, fresh rosemary and olive oil. Season with sea salt and freshly ground black pepper, and toss to coat.

Place the beef in the center of a baking sheet and arrange the vegetables around the beef. Roast for 45 minutes in the preheated oven. Removing from the oven a couple of times just to toss the vegetables and baste the beef.

Once the beef is cooked, remove from the oven and use aluminum foil to tent the beef roast (to keep it warm). Allow to rest for ten minutes before you slice and serve.