Garlic and Herb Rubbed Roast Beef with Roasted Pan Vegetables

Ingredients

• 1, 3 lb sirloin tip roast
• 4 cloves minced garlic
• 1 Tbsp kosher salt
• 1/2 tsp each paprika, Herbes de Provence, Dijon mustard
• 1/4 tsp black pepper
• 1/4 cup extra virgin olive oil
• 4-6 large Yukon Gold Potatoes, unpeeled and cut into large chunks
• 8 carrots, peeled and cut into 4 inch sticks
• 2 onions, peeled and cut into large chunks

Directions

1. Make a paste with the garlic, herbs, salt, pepper, Dijon mustard, and olive oil. Rub the paste all over the roast. Cover and let sit at room temperature for at least one hour, two is better. 
2. Preheat the oven to 325
3. When ready to roast, prepare a roasting pan with cooking spray and then place the vegetables into the bottom of the pan. Drizzle with a little extra virgin olive oil and sprinkle with salt and pepper.
4. Place the roast on top of the vegetables, cover, and roast in the pre-heated oven for 2-2/12 hours to a temperature of 145 rare, 155 medium, 165 well done.
5. About 3/4 of the way through roasting, check the pan for juices. If your roast and vegetables have released a lot of juices, remove them and set aside for making your gravy. 
6. Let rest 30 minutes under foil before carving.
7. Vegetables can be kept warm in a separate bowl.