Sirloin Tip Roast with Carrots and Baby Red Potatoes

This week, serve a beef roast for Sunday dinner. This one-course dish has everything you need for a hearty dinner.
Preheat the oven to 325°F. Dry and season on all sides with salt and pepper. Sprinkle the roast with flour and spread evenly over the meat with your hands.Melt the butter and 1 tablespoon of oil in a large roasting pan over medium-high heat on the stove. Add the roast and cook, turning with tongs, until browned on all sides, about 15 minutes in total.Place the carrots and potatoes in a large bowl and drizzle with the remaining 1 tablespoon of oil. Place the vegetables on a baking dish on all sides around the casserole dish. Bake, stirring frequently, until the meat thermometer inserted in the thickest part of the casserole shows 140 ° F for medium roast, 1 hour 30 minutes to 1 hour 45 minutes.Transfer the roast to a cutting board, cover with foil and leave for 10 minutes. Stick a sharp paring knife into the carrots and potatoes to make sure they are easy to pierce. If they are not ready, return the roasting pan with the vegetables to the oven to continue cooking until the roast cools down.Cut the roast into thin slices and serve warm with carrots and potatoes.