I also throw veggies in with roast, like baby carrots, onions, broccoli, etc. Just give them a light coat of olive oil and season with salt/pepper/garlic powder

1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast (or tri-tip roast)

1 teaspoon paprika 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon ground cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 tablespoons olive oil 1 (3 pound) sirloin tip roast (or tri-tip roast)

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
2. Place the roast in a roasting pan or dutch oven and cover on all sides with the spice mixture.
3. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.