Servings: 8

4 to 6 lb Beef Roast 4 to 6 lb Beef Roast
Salt and Pepper to taste Salt and Pepper to taste
4 Ribs Celery - 5 cm strips 4 Ribs Celery - 5 cm strips
3 Onions - 1x3 cm strips 3 Onions - 1x3 cm strips
3 Carrots, peeled - 1x1x5 cm strips 3 Carrots, peeled - 1x1x5 cm strips
2 Parsnips, peeled - 1x1x5 cm strips 2 Parsnips, peeled - 1x1x5 cm strips
1 Potato - 3cm cubes 1 Potato - 3cm cubes
1 Sweet Potato - 3cm cubes 1 Sweet Potato - 3cm cubes
15 Brussels Sprouts 15 Brussels Sprouts
6 Cloves Garlic - minced 6 Cloves Garlic - minced
4 Tablespoons Olive Oil 4 Tablespoons Olive Oil

Allow the roast to reach room temperature.
Heat a skillet over medium-high heat. Season the meat with salt and pepper to taste, then sear in the skillet on all sides until well-browned (~5mins/side).
Preheat the oven to 200F.
Place prepared vegetables in bottom of roasting pan, mix well with garlic, olive oil, salt, and pepper. Place the roast on top, fat side up.
Place in the oven and reduce the temperature to 170 degrees. Cook for ~2.5 hours per pound (or until thermometer reads as described in notes).
Transfer the roast to a platter or cutting board, tent loosely with aluminum foil and allow to rest for at least 15 to 20 minutes before carving. Place vegetables back in the oven at 450F while the roast rests.
When ready to carve, discard the fat layer and cut the meat against the grain into thin slices.