Herbed Beef Roast

INGREDIENTS
4   tablespoons olive oil, divided
2   pound boneless beef roast
4   cloves garlic, chopped
2   tablespoons dried parsley
1   tablespoon dried thyme
1   tablespoon dried Italian oregano
1   tablespoon dried rosemary, ground
2   tablespoons Dijon style mustard
3   medium carrots, peeled, cut to 1 inch pieces
3   stalks celery, cleaned, cut to 1 inch pieces
1   large white onion, quartered
3   medium Yukon gold or yellow potatoes, quartered

METHOD
Preheat the oven to 350 F. In a large skillet, heat the 2 tablespoons of the olive oil over medium-high heat and sear the roast on all sides until nicely browned, about 7 to 8 minutes. Set aside to cool.

In a blender or food processor, add the other 2 tablespoons of olive oil and the parsley, thyme, oregano, rosemary and mustard. Process these ingredients to a paste. Steam the carrots and celery for 7 to 8 minutes to pre-cook.

Place the beef roast in a large roasting pan and coat it on all sides with the spice paste. Arrange the vegetables around the beef roast, breaking the onion quarters into smaller pieces. Bake in the oven until it reads 125 on an internal thermometer (about 30 minutes) and make sure the vegetables are all cooked tender. Let the roast rest about 10 minutes before slicing and serving.This recipe should serve 4 as a main course.