Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pat roast dry with paper towel. Rub roast all over with oil, thyme, salt and pepper. Place roast. fat side up. on rack in shallow roasting pan; insert oven-safe meat thermometer into centre of roast. Set aside.
Roasted Root Vegetables: Toss potatoes, carrots, onion, garlic, oil, salt and pepper in a large bowl. Arrange in single layer on parchment paper-lined rimmed baking sheet.
Oven-sear roast and vegetables, side by side in the bottom third of preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1½ to 2 hours or until vegetables are tender and roast is medium-rare, removing roast from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover vegetables and roast loosely with foil and let rest for 15 minutes.
Pan Gravy: Meanwhile, drain off fat from pan drippings and discard. Heat pan drippings in roasting pan over medium heat. Stir in broth and bring to a boil, scraping up any browned bits from pan. In a small bowl, whisk flour with ¼ cup (60 mL) cold water until smooth; gradually whisk into pan and bring to a boil. Cook, whisking often, for 7 to 10 minutes or until thickened. Season with salt and pepper to taste.
Carve roast across the grain into thin slices. Serve with Roasted Root Vegetables and Pan Gravy.