- Preheat oven to 425˚F. Spread vegetables in a shallow roasting pan. Melt seasoned butter and pour all but 1 Tbsp. of it over the vegetables, and then toss to coat.
- Make a spot for the roast in the pan and set there. Brush the top of the roast with remaining butter. Sprinkle roast and vegetables with the rosemary and salt.
- Roast beef and vegetables 20 minutes. Now lower the heat to 325˚F. Cook roast and vegetable 30 to 40 minutes, or until desired doneness is achieved. To gauge doneness, always use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast. For a rare roast, remove from the oven when the internal temperature is 120°F to 125°F; 130°F for medium rare; and 140°F for medium.
- To serve, slice beef, set on the platter with the vegetables, drizzle with pan juices and dig in.
Note: If you would like jus to serve with roast, once the meat and vegetables are out of the pan, set the pan on the stovetop over medium-high heat. Add 2 cups of beef stock, bring to a simmer, and simmer 5 minutes. Pour into a sauceboat and serve.