Cut onions and carrots into large pieces and put on a baking sheet, salt and pepper a little, put a few twigs of thyme, put for 20 minutes at 180 degrees.
Rinse and wipe the meat. Mix half the butter, salt, pepper and thyme to taste in a bowl. Rub meat on all sides. Tie with a thread.
Fry the beef in a dry frying pan on all sides until golden brown.
Put the meat on the vegetables and bake for about 15 minutes, then turn off the oven and leave the meat inside without opening the door for 2 hours.
Combine the honey and mustard, grease the roast beef on all sides and bake for another 20 minutes at 180 degrees. Remove from oven, cover with foil and leave for another 15 minutes.
Cut into pieces and serve with vegetables.
Roast beef on vegetables is very fragrant, juicy, has a perfect roast inside and crisp on the outside. Cooking is quite simple, but it would take time and a little patience to achieve a really perfect meat. Serve warm with vegetables and a glass of beer or wine. Believe me, your guests and relatives will be delighted even with the look and aroma, but when they try then it simply will not be possible to come off.