Wash a piece of beef and pat dry with a paper towel. Add salt and pepper to taste. Rub with garlic and paprika, pour 2 tablespoons of vegetable oil. For juiciness and a beautiful shape, pull off the meat with a culinary thread, winding it in one direction.
Fry the meat in vegetable oil until golden brown on all sides. Fry for 3-4 minutes on each side, gently turning the piece over with a fork. Preheat the oven to 120 degrees. Place the meat on the bottom of an ovenproof pan. Cook the roast beef for 3-4 hours, often turning it over and over.
Inside, the meat should remain pink, the temperature inside the piece should not exceed 60 degrees. Remove the roast beef from the oven and leave to rest for half an hour, then remove the thread. Serve the meat with horseradish sauce or mustard. Slow-cooked beef roast beef is served chilled, garnished with green peas.