Preheat oven to 450 degrees F. Toss the vegetables with it listed ingredients, except stock. Place in a large casserole. Pour in beef stock, and then set aside. Place roast in a roasting pan. Brush with olive oil; sprinkle with salt, pepper, oregano and basil. Place the roast and the vegetables in the oven and cook 20 minutes, then reduce heat to 325 degrees F. Cook beef to desired doneness. (Allow 20 minutes per pound for rare, 25 for medium rare and 30 for medium). When roast is ready, remove from the pan, loosely cover and rest 10 to 15 minutes before thinly slicing. (If desired, make gravy or jus with the pan juices). Cook vegetables until tender, basting with stock from the pan occasionally. Arrange beef and vegetables on a platter and serve.