Brush the roast with a drizzle of oil, season with salt and pepper.
Preheat the oven to its maximum temperature, i.e. 230°C (450°F).

Place the roast in the oven for 10 minutes, then lower the temperature to 200°C (390°F) and add 1/2 glass of water to the dish.

• For a medium beef roast:

Allow 25 minutes for the first kilogram and 12 additional minutes per extra kilogram.

• For a veal roast:

Allow 1 hour of cooking per kilogram.

Baste the roast regularly with the cooking juices, adding a little water if the juices reduce too much.

Turn off the oven and leave the roast for an additional 10 minutes in the oven with the door slightly ajar.