Mix all the spices
and the salt together. Moisten the roast with a little bit of water so
the spices will stick. Sprinkle the mixture all over the roast and rub
or press it in with your hand. Place the roast, fat side up, in the center
of a large roasting pan. Spread the onions, carrots and potatoes all around
the roast. Roast in the oven at 375° for 15-20 minutes per pound depending
on how you like your beef done. Stir the vegetables about every 20 minutes,
which will coat them with the juices and spices. Your best bet is to use
a meat thermometer. For rare beef, we remove the meat from the oven at
about 115-120°. For medium around 135-140°. Then we let the roast rest,
preferably 10-20 minutes. The internal temperature will go up 5-10° during
that time. If you are cooking a smaller roast or the veggies don't seem
done, continue to cook them while the roast rests. Slice and serve with
a big spoonful of the vegetables.
Prep. time: 10
Cooking time: 11/2-2 hours.