Ingredients:

  • 3 to 3.5 lb (1.4 to 1.6 kg) bottom round roast, trimmed of excess fat
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh rosemary, finely chopped
  • 1 tablespoon (15 g) fresh thyme leaves
  • 1 teaspoon (5 g) kosher salt
  • ½ teaspoon (2.5 g) freshly ground black pepper
  • 3 medium carrots, cut into chunks
  • 2 medium parsnips, cut into chunks
  • 1 medium onion, quartered
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Combine olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl to prepare the herb paste.
  3. Pat the roast dry with paper towels, then rub the herb paste evenly over all sides of the roast. Heat a large skillet over medium-high heat and sear the roast 2-3 minutes per side until browned.
  4. Toss carrots, parsnips, and onion with olive oil, salt, and pepper.
  5. Place the seared roast on a rack in the roasting pan. Arrange the vegetables around the base of the pan, not on the rack. Insert a meat thermometer into the thickest part of the roast.
  6. Roast for approximately 1 hour 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
  7. Remove roast from oven and tent loosely with foil. Rest for at least 15 minutes to allow juices to redistribute.
  8. Slice thinly against the grain and serve with the roasted vegetables.