2 tablespoons cracked black pepper
2 teaspoons salt
10 cloves garlic, crushed
1 (3-pound) sirloin tip roast, trimmed
2 teaspoons minced fresh thyme leaves
Dash nutmeg
2 cups peeled and diced sweet potatoes
1 cup sliced parsnips
1 cup diced onion
1 cup sliced carrots
4 cups beef stock, preferably low-sodium

Preheat oven to 400 degrees F.

In a small bowl, mash the pepper, salt, and garlic together to form a paste. Spread the paste all over the roast. Sprinkle roast with thyme and nutmeg. Spread vegetables over the bottom of a roasting pan, and pour beef stock over. Put the roast on a wire rack and place over vegetables in roasting pan. Roast for 15 minutes, reduce the oven temperature to 325 degrees F, and continue cooking until roast reaches an internal temperature of 130 degrees F. Remove the roast to a platter, tent with foil, and let rest for at least 10 minutes.

Meanwhile, make the gravy: transfer the root vegetables to a colander with a bowl set underneath and let stock drain. Transfer stock to a blender and add root vegetables, a little at time, to the blender and puree with juices. Continue adding root vegetables and puree until the gravy has reached the consistency you desire. Slice meat and arrange on a serving platter. Plate meat, pour some gravy on top, and serve.