2-4 pounds Top Round Roast Beef can also use sirloin or rump roast
¼ cup Butter room temperature
2 Tbsp Garlic minced
2 tsp Thyme fresh, chopped
2 tsp Rosemary fresh, chopped
2 Tbsp chopped fresh parsley
1 tsp Onion Powder
1-2 tsp Salt
½ tsp Pepper
3 whole Carrots peeled & cut into 2″ pieces
4 whole Yukon Gold Potatoes washed & cut in half
1 whole White Onion peeled & quartered
2 Tablespoons Olive Oil
½ tsp Salt
½ tsp Pepper
1 tsp garlic minced
Preheat your oven to 425 degrees F.
In a medium-sized bowl, add your butter, garlic, thyme, rosemary and parsley. Mix together until well-combined.
Place your top round beef into the center of a 9″x13″ baking dish or roasting pan (if there is a large section of fat, place that side face up). Season with salt and pepper on all sides of your roast, then spread the herb butter all over the top and sides of your roast, using a fork and your fingers.
In the same medium-sized bowl, add your carrots, potatoes, onion, olive oil, salt, pepper and garlic and toss to combine. Spoon your seasoned veggies all around the sides of the roast in the baking dish.
Put into the oven and cook for about 30 minutes, then reduce the heat to 325 degrees and cook for another 90 minutes, or until an instant read thermometer reads 130 degrees in the thickest part (for rare).
Remove from the oven and cover your roast loosely with aluminum foil. Let rest for about 10 minutes before slicing against the grain. Serve with your roasted vegetables. Enjoy!