Scale

For the Beef:

2 lb beef roast (sirloin, chuck, or rump)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

½ teaspoon crushed red pepper flakes (optional)

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

For the Vegetables:

4 medium carrots, peeled and cut into chunks

3 medium potatoes, cut into chunks

1 large onion, sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried parsley

Preheat & Prep the Beef:

Preheat oven to 375°F (190°C).

In a small bowl, mix salt, black pepper, garlic powder, onion powder, thyme, rosemary, smoked paprika, and red pepper flakes.

Rub the olive oil, Worcestershire sauce, and Dijon mustard over the beef.

Evenly coat the beef with the spice mixture.

Prepare the Vegetables:

In a large bowl, toss carrots, potatoes, onion, and garlic with olive oil, salt, black pepper, oregano, and parsley.

Arrange the vegetables in a roasting pan.

Roast the Beef & Vegetables:

Place the seasoned beef on top of the vegetables in the roasting pan.

Roast uncovered for 60-75 minutes, or until the beef reaches an internal temperature of 135°F (medium-rare) or 145°F (medium).

Remove from the oven, tent loosely with foil, and let the beef rest for 10-15 minutes before slicing.

Serve:

Slice the beef thinly and serve with roasted vegetables. Garnish with fresh parsley if desired.