1. Preheat the oven to 180 degrees C.
2. Clean and chop the vegetables and add into the roasting tray.
3. Pour the meat salt onto a small plate or bowl and pour the oil in. Make a paste that's not too thick so add oil if necessary. Rub onto the meat roast, place the meat over the vegetables and bake uncovered for 20 minutes.
4. Lower the heat to 160 and continue roasting for another 35 minutes.
5. Mix the Maizena with the dash of water and set aside. Add the stock powder into a jug, pour in the water, mix.
6. Remove the meat from the oven, place on a separate plate and rest covered for 20 to 30 minutes.

Gravy

1. Place the oven tray over the stove top and bring to a medium simmer, carefully add the maizena slurry while mixing it into the veggies and pan juices. Now carefully pour in the stock powder and water mix a little at a time depending on how much gravy you want. Taste for salt and pepper. Pour through a sift/colander keeping back the veggies, keep the aside in a jug.
2. Serve up with the veggies! No use tossing them out because they're cooked tender and loaded with flavor. Optional (what I do) Keep the oven on after removing roast to rest. Make the gravy, put through a sieve/sift, toss the veggies back into the roasting tray, drizzle a bit of olive oil, turn the heat up to 220 and place the veggies back in the oven for 5 minutes or so to brown just slightly.