• 4 lb. eye round roast
• 1 tsp. herbes de Provence
• 1 tsp. garlic pepper
• 1 tsp. salt
• 8 small red bliss potatoes
• 8 oz. small white onions, peeled
• 8 oz. small whole carrots
• 1 tbsp. olive oil

Preheat oven on Bake and Convection at 325° F. Season roast with herbes de Provence, garlic pepper and salt. Place on bake/broil pan. Place rack in position “1”. Bake for 1 hour. Toss vegetables with olive oil. Arrange potatoes and onions around roast and bake 1 hour longer. Add carrots and bake 30 minutes longer or until beef and vegetables test done. Remove from oven. Tent food with aluminum foil and let rest 10 minutes before serving.

Makes about 8 servings.