Preheat the oven:
Preheat your oven to 180°C (350°F).

Prepare the beef:
Pat the beef roast dry with paper towels. In a small bowl, mix together the olive oil, salt, pepper, garlic, rosemary, thyme, and Dijon mustard to form a paste. Rub this mixture all over the roast to coat it evenly.

Sear the beef:
In a large oven-safe pan or skillet over medium-high heat, sear the roast for 2–3 minutes on each side, until nicely browned.

Add the vegetables:
Arrange the onions, carrots, and potatoes around the seared beef in the pan. Pour the beef stock or red wine into the bottom of the pan to keep everything moist during roasting.

Roast the beef:
Cover the pan with foil or a lid and roast in the preheated oven for 1 hour 30 minutes to 2 hours, depending on your desired level of doneness. For medium doneness, aim for an internal temperature of 63°C (145°F).

Rest the roast:
Remove the roast from the oven and let it rest, covered loosely with foil, for 15–20 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.

Slice and serve:
Slice the roast against the grain and serve with the roasted vegetables and pan juices.

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