First, Nate salt and peppered and seared the roast on all sides so the juices would stay in the meat. We also preheated the oven to 350˚ F.
While he was doing that, I chopped up a bunch of onions, carrots and potatoes.
Then we loaded the meat and the veggies into a glass pan
and covered it with an aluminum tent to once again trap the juices inside.
That was all the prep! We threw it in the oven for about 20 min/lb and started checking it with a meat thermometer about 15 min before it should have been done until it was the correct temp for us (I'm not a fan of super bloddy meat)
Once the meat is out of the oven, you want to let it sit for a few minutes before you slice it up. Then you can slice to your desired thickness, grab some cooked veggies and Enjoy!
What we love about a meal like this is that the first night you have a very traditional meal, but then you also have meat for a few days after so you can make sandwiches or other meals without having to worry about spending the time to cook.