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Season the roast with salt and pepper and drizzle with olive oil.
Sear the roast on all sides in a stainless steel or cast iron pan.
Add thyme and onion granules to the pan.
Add carrots and parsnips to the pan.
Add 1 beef stock pot and 150 mls hot water.
Pour the liquid into the pan and cover.
Transfer to a preheated oven at 190 C.
Cook for 1 hour and 15 minutes, or until the internal temperature is above 65 C.
Remove the lid for the final 15 minutes of cooking.
Remove from oven, cover in foil, and rest for 15 minutes.
For the potatoes: microwave for 7 minutes.
Add beef dripping, salt, and pepper to the potatoes.
Cook potatoes in the oven at 200 C for 15 minutes.
For the gravy: pour any resting juices from the meat back into the pan.
Add 2 tablespoons of beef gravy and 200 mls of water.
Return the pan to the hob and whisk until it thickens.