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evenly into surface of beef roast. Add oil and one teaspoon salt to remaining seasoning mixture; reserve. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat. Do not add water or cover. Roast in 350 degree oven approximately 1 3/4 to 2 hours for medium rare; 2 to 2 1/2 hours for medium doneness.
Meanwhile in large bowl, combine potatoes, carrots, onions and reserved seasoning mixture; toss to coat. Arrange vegetables on 15x10 inch jelly roll pan. During last 60 minutes of roasting beef, put vegetables in oven.
Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees, continue roasting vegetables 15 t minutes or until tender and lightly browned, stirring once. While the vegetables cook, temperature of roast will continue to rise 10 degrees to reach desired doneness. Carve roast into slices, serve with vegetables.
Makes six to eight servings.
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