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1
Position the oven racks so that the top rack is in the lower third of the oven.
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2
Preheat the oven to convection roast at 325F.
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3
Coat the rack of a shallow roasting pan with nonstick spray.
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4
Place the roast, fat side up, on the rack in the pan.
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5
Rub the roast with the combined olive oil, garlic, thyme, salt, and pepper.
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6
Insert the oven probe or a meat thermometer so that the tip is centered in the thickest part, not resting in fat.
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7
Place the roasting pan on an oven rack in the lower third of the oven.
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8
Roast for 1 1/2 to 2 hours for a medium-done 4-pound roast or until the probe or thermometer indicates the degree of doneness you prefer.
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9
Remove the roast to a carving board and allow it to rest for 15 minutes before carving.
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10
Prepare the roast as directed in the basic recipe.
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11
Scrub 2 pounds small red potatoes or fingerling potatoes and place them in a large bowl.
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12
Add 1 pound baby carrots to the potatoes.
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13
Cut 2 medium onions into 1-inch wedges and add to the potatoes and carrots.
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14
Drizzle with 1 tablespoon olive oil and sprinkle lightly with kosher salt and freshly ground black pepper.
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15
Put the vegetables in a shallow 15 x 10-inch jelly roll pan and bake in the oven on the rack below the roast for the last hour of roasting time or until tender.
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16
Serve the vegetables with the roast.
