• 1 whole roast beef (fleece)
• 5 tbsp olive oil
• 2 tbsp butter
• Salt, freshly ground black pepper 

For the marinade:

• 1 cup of milk
• 1.5 cups extra virgin olive oil
• 4-5 sprigs of fresh rosemary (separated branches)
• 4-5 sprigs of fresh thyme (separated branches)
• 4-5 cloves of garlic (finely minced)
• 1 piece of ginger (finely chopped)
• Juice of 1 onion (strained through cheesecloth)
• 1 tsp freshly ground black pepper
• 1 tsp pepper paste
• 1 tsp tomato paste
• 2 tsp lemon juice 

For sealing the meat:

• 1 tbsp butter
• 1 tbsp olive oil 

For the pomegranate sauce:

• 2 tbsp butter
• 3 tbsp flour
• 3 cups of broth
• Salt, freshly ground black pepper
• The seeds of a large pomegranate

For the side dish:

• 1 kg of carrots
• 1 tbsp vinegar
• 2 tsp salt
• 1 lemon
• 2 tbsp olive oil
• Half a bunch of parsley