Preheat oven to 325°F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.
Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140°F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.
Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.
Thinly slice roast and serve warm with carrots and potatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3551.61 Kcal (14870 kJ)
Calories from fat	779.76 Kcal
		% Daily Value*
Total Fat	86.64g	133%
Cholesterol	1185.74mg	395%
Sodium	1699.53mg	71%
Potassium	14290.66mg	304%
Total Carbs	247.71g	83%
Sugars	54.42g	218%
Dietary Fiber	45.82g	183%
Protein	446.28g	893%
Vitamin C	136.1mg	227%
Vitamin A	9.4mg	312%
Iron	27.4mg	152%
Calcium	489.9mg	49%

Amount Per 100 g
Calories	96.01 Kcal (402 kJ)
Calories from fat	21.08 Kcal
		% Daily Value*
Total Fat	2.34g	133%
Cholesterol	32.05mg	395%
Sodium	45.94mg	71%
Potassium	386.31mg	304%
Total Carbs	6.7g	83%
Sugars	1.47g	218%
Dietary Fiber	1.24g	183%
Protein	12.06g	893%
Vitamin C	3.7mg	227%
Vitamin A	0.3mg	312%
Iron	0.7mg	152%
Calcium	13.2mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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