Pre-heat the oven according to the following scale:
325-375F for less than 2lbs.
275-300F for more than 2lbs.
250-275F with the bone on.
Chop the vegetables and lay them out in the bottom of a roasting pan. The aim is to make a roasting-rack out of vegetables, to elevate the meat off the pan, and add flavour to the drippings.
Rub the beef with seasoning; salt, pepper and any other spices you may want to try. Avoid fresh herbs, as they simply burn in the oven.
Place the beef on top of the vegetables with the fat-cap facing upwards. As the fat cooks, it melts, basting the meat and vegetables as it drips into the bottom of the pan.
Roast the beef until it achieves the desired internal temperature of doneness. The best practice is to check it every 20 minutes.
Rest the beef for at least 15 minutes after roasting. Larger cuts need more resting time!