Preheat oven to 350°F. Toss vegetables in a bowl with olive oil, salt and black pepper. Place in roasting pan and cook for 30mins.

While the veggies roast, remove skin and fat (not all fat though!) From meat, and cut several long slices lengthwise. Mix spices and salt. Put garlic in each slice, reserving some for rubbing on the outside of the roast. Rub spice mixture and remaining garlic all over the roast. Place in oven and cook approx 1hr or until internal temp is 135°F. Remove from oven and let stand, covered in foil for 20 mins. The meat will continue to cook as it stands. Meanwhile, whip up a quick side dish or two. (I like sauteed mushrooms and Yorshire Pudding with my roasts.) You can also make a gravy or demiglaze with the pan drippings by adding a little water or wine, stirring and scraping well to get all the good burnt bits. Heat over medium flame until reduced by 1/2. Slice meat, serve and enjoy.