📖 Instructions

1. Preheat the Oven: Get started by preheating your oven to 425°F (220°C). This high heat is perfect for getting a good sear on the outside of the roast. I know, I know... waiting is the worst, but trust me, it's worth it.
2. Prepare the Roast: Pat the beef roast dry with paper towels. This is crucial for getting a nice, crispy crust. Season generously with sea salt and black pepper. Don't be shy – really coat that roast! The more you season, the better it will taste.
3. Sear the Roast (Optional, but Recommended): Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step is optional but adds incredible flavor and texture. Plus, it looks super impressive!
4. Prepare the Vegetables: While the skillet is still hot, roughly chop the carrots, potatoes, and onions. Toss them in a large mixing bowl with olive oil, salt, pepper, and any other herbs you love (like rosemary or thyme). Mix well to coat everything evenly. Try adding a little garlic powder it's great, even if my family think I add to much sometimes.
5. Arrange the Vegetables: Transfer the vegetables to the roasting pan, spreading them out in a single layer. Place the seared roast (or the seasoned roast, if you skipped the searing) on top of the vegetables.
6. Roast the Beef: Place the roasting pan in the preheated oven. Immediately reduce the oven temperature to 325°F (160°C). Roast for about 20 minutes per pound for medium-rare, or until a meat thermometer inserted into the thickest part of the roast registers the desired internal temperature. Remember, cooking times can vary, so always use a meat thermometer to ensure your roast is cooked to perfection.
7. Check the Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). Keep in mind that the temperature will continue to rise slightly as the roast rests.
8. Let it Rest: Remove the roasting pan from the oven and transfer the roast to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. This is the most important step! It allows the juices to redistribute, resulting in a more tender and flavorful roast. Seriously, don't skip this step. It will make all the difference.
9. Carve and Serve: After the roast has rested, carve it against the grain into thin slices. Serve the roast with the roasted vegetables and pan juices. A little gravy on the side is always a welcome addition!