Step 1

Use a paper towel to pat dry the round roast completely dry. Generously rub oil, salt, pepper, rosemary, Italian seasoning, and garlic evenly over the roast. Set aside for at least 30 minutes or refrigerate overnight. When ready to cook, it’s ideal to bring the marinated beef to room temperature to achieve even cooking and juicier meat.

Step 2

Preheat the oven to 425 F.

Step 3

In a large mixing bowl, add onions, carrots, potatoes, oil, salt, pepper, and balsamic vinegar. Toss well to coat.

Step 4

Place the roast in a roasting pan with a rack in it and spread the vegetables around evenly.

Step 5

Bake for 20 minutes, then reduce the heat to 350F and continue cooking for 1.5 hours until the internal temperature reaches 140 F for medium rare doneness. For medium doneness, the target temperature should be 155 F, about 2 hours. Check doneness using a digital meat thermometer inserted deep into the meat.

Step 6

Remove the roasting pan and cover with aluminum foil to keep the meat moist. Let the beef roast rest for 15-20 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting

Step 7

Slice and serve with the roasted vegetables.