Also known as thick flank, top rump or sirloin tip, beef knuckle is a versatile cut of meat originating from the round primal cut, which is located in the rear of the animal. An entire beef knuckle weighs 5.5 to 7 kg (12 to 16 lbs). It can be carved into several other cuts, including steaks and roasting joints. In addition to roasts, products from the beef knuckle portion are often used for beef stewing steak and beef stir-fry strips.
Remove the beef knuckle from the fridge. Place it on a baking tray lined with paper towels and let it reach room temperature. Cooking thick cuts of meat from room temperature ensures the product has a uniform temperature throughout, which contributes to even cooking.
Preheat the oven to 160 degrees C (325F). Rinse the roast and thoroughly dry it with paper towels.
Dice the vegetables into large cubes of around 3.75 cm (1 1/2 inches). Disperse them evenly across the bottom of the roasting tray.
Place the roast on a cutting board. Lightly coat its surface with olive oil and season it liberally with salt and fresh ground black pepper. Heat the frying pan and 30 ml (2 tbsp) olive oil over a high heat. When the surface of the oil begins to shimmer, place the roast, presentation side down, into the pan. Sear it on all sides until its surface reaches a caramelised, golden-brown colour.
Place the beef knuckle in the oven. After 45 minutes, check the meat's internal temperature by inserting a probe thermometer into the thickest portion. Remove the roast from the oven when its temperature reaches 68.3 degrees C (155F), then tent it with foil and let it rest for about 20 minutes. Do not pierce or cut the meat while it rests.