PREHEAT OVEN TO 375ยบ
HEAT A CAST IRON PAN ON TOP OF THE STOVE FOR FIVE MINUTES.
DRY THE ROAST WITH PAPER TOWELS. SEASON GENEROUSLY WITH SALT AND PEPPER..
BROWN THE ROAST IN THE PAN IN OLIVE OIL OR DUCK FAT.
MEANWHILE, TRIM THE ONIONS AND SLICE THEM LENGTHWISE IN HALF. PEEL AND TRIM THE CARROTS.
TAKE OUT THE ROAST. LAY THE ONIONS ON THE BOTTON OF THE PAN, CUT SIDE DOWN. SET THE ROAST ON TOP AND STICK IN THE OVEN.
COOK FOR TEN MINUTES, THEN ARRANGE THE CARROTS AND POTATOES AROUND THE ROAST. SALT AND PEPPER. SHAKE THE PAN A BIT TO COAT THE VEGETABLES WITH THE FAT.
NESTLE THE UNPEELED GARLIC CLOVES AMONG THE VEGETABLES.
SCATTER THE VEGETABLES AND THE ROAST WITH SPRIGS OF THYME, ROSEMARY AND SAGE LEAVES.
ROAST IN THE OVEN FOR ABOUT 45 MINUTES OR UNTIL THE INTERIOR TEMPERATURE RISES TO 125 FOR MEDIUM RARE.
REMOVE THE ROAST FROM THE OVEN AND LET IT REST FOR 10 MINUTES BEFORE SERVING.
SERVES 4-6
