Ingredients:
4 lbs roast
red new potatoes, cut in 1/2
sweet onions, sliced in quarters
carrots, cut into 2 inch pieces
garlic pepper seasoning
salt
oil
Directions:
Place all vegetables in a zip-lock bag.
Add enough oil to coat entirely (do not saturate).
Place vegetables in roasting pan.
Place roast on top of vegetables.
Sprinkle roast generously with the garlic pepper (see note below).
Sprinkle vegetables with garlic pepper and salt.
Roast at 500 degrees (yes 500 degrees) for (7) seven minutes (yes seven) per pound.
Roast will be medium-rare.
Let roast sit for 20 minutes or more before carving.
Note: It is believed that adding salt to uncooked meat will draw out the juices.
I always sprinkle with salt when roast is done.
Servings: 6
Time preparation: 15 min.
Time total: 43 min.