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1
Roast Beef:
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2
Pat roast dry and put, fat side up, on rack in roasting pan.
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3
Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
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4
Preheat oven to 450u00b0F with rack in lower third. Roast beef roast 20 minutes.
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5
Reduce oven temperature to 350u00b0F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110u00b0F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130u00b0F for medium-rare).
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6
While roast stands, put second oven rack in upper-third position and increase oven temperature to 450u00b0F. Line 1 sheet pan with parchment paper.
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7
Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
