Ingredients

Amounts are for 4 household servings.

• Roast:
• 2 1/2 lb (about 1,135 g) sirloin tip roast, patted dry
• 6 cloves garlic (about 18 g), minced
• 1 tbsp chopped fresh rosemary (or 1 teaspoon dried)
• 1 tbsp fresh thyme leaves (or 1 teaspoon dried)
• 2 tbsp olive oil (for the roast)
• 1 1/4 tsp table salt (for the roast; adjust to taste)
• 3/4 tsp black pepper (for the roast)
• Vegetables:
• 1 lb (about 450 g) carrots, peeled and cut into 2-inch sticks
• 1 lb (about 450 g) green beans, trimmed
• 1 tbsp olive oil (for the vegetables)
• 1/2 tsp table salt (for the vegetables; adjust to taste)
• 1/4 tsp black pepper (for the vegetables)

Grab first: pre-trimmed green beans, baby-cut carrots

Directions

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1. Heat the oven to 425°F. Take the roast out of the fridge while the oven heats.
2. Season the roast: Stir the garlic, rosemary, thyme, the roast oil, the roast salt and the roast pepper into a paste. Rub it all over the roast. Set the roast on the rack in the roasting pan.
3. Sear in the oven: Roast 20 minutes at 425°F.
4. Lower the heat: Turn the oven to 325°F. Keep roasting until the center reads 130°F for medium-rare (135°F for medium), about 45 to 60 minutes more depending on the size and shape of the roast.
5. Roast the vegetables: When the oven drops to 325°F, toss the carrots with half of the vegetable oil, salt and pepper on the sheet pan and slide them in. About 20 minutes before the roast is done, add the green beans tossed with the rest of the vegetable oil, salt and pepper. Roast until tender and browned at the edges.
6. Rest: Move the roast to a cutting board, tent loosely with foil and rest 15 minutes. If the vegetables need more color, raise the oven to 425°F and give them 5 to 10 minutes while the meat rests.
7. Slice thin: Slice the beef thin against the grain. Spoon any pan juices over the slices. Serve with the carrots and green beans.