Preheat the oven to 200°C/400°F/Gas Mark 6.

Peel and chop the potatoes into even chunks, about 5cm (2in) each. Parboil in salted water for 5 minutes, then drain and toss in the oil. Transfer to a roasting tin and roast in the oven for 40-50 minutes, or until crispy and golden brown.

Peel and chop the carrots into batons, about 1.5cm (1/2in) thick. Add to the roasting tin with the potatoes and roast for a further 20-25 minutes, or until tender and lightly caramelized.

Season the meat with salt and pepper. Place the joint on a roasting rack in a separate roasting tin and roast for 20-25 minutes per 0.45 kg (1 lb) plus an additional 20-30 minutes, depending on how well done you prefer the meat.

During the last 15-20 minutes of cooking, add the brussels sprouts to the roasting tin with the meat.

Transfer the meat to a cutting board and let it rest for 10-15 minutes. In the meantime, make the gravy by deglazing the roasting tin with the red wine stock, scraping up any browned bits from the bottom of the tin. Simmer for a few minutes, then strain and season to taste.

Carve the meat and serve with the roasted potatoes, carrots, and green vegetables. Pour the gravy over the meat and vegetables.