Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
How to Make It
Step 1
Position oven racks in upper and lower thirds of oven and preheat to 500°.
Step 2
Pat roast dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 3
Place in roasting pan, fat side up. Insert leave-in thermometer into the center of meat. Cook in lower third of oven for 20 minutes.
Step 4
Toss carrots with oil, water, cumin, and remaining salt and pepper. Arrange in an even layer in a large baking dish.
Step 5
After beef has roasted 20 minutes, turn oven down to 325° and place carrots in upper third of oven. Roast carrots until tender and continue roasting beef until thermometer registers 125° (35-40 minutes). Transfer roast to a cutting board; let stand, uncovered, 10-15 minutes. (Make sure internal temp rises to 130° for medium-rare.)
Step 6
Remove carrots from oven and sprinkle with balsamic, shaking pan to distribute vinegar. Thinly slice meat across the grain. Sprinkle parsley over carrots, and serve alongside beef.
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