To accompany the roast, I serve a simple salad and a skidload of roast veggies. Set the oven to 400 degrees and prepare for baking:
large carrots, cut in half if large
parsnips, cut in halves
quartered or halved onions, depending on size
small unpeeled potatoes
3-4 garlic cloves
Brussels sprouts (optional)
Toss the veggies with some olive oil and add a generous sprinkling of salt and pepper. Set the oven to 400 degrees.
Hold back the cherry tomatoes and small garlic cloves until the last 10 minutes. Put the rest of the vegetables in a roasting pan to hold and bake about 25 minutes or until almost done. Add garlic and tomatoes for last 5-7 minutes.
If you have potatoes left over, they are delicious with eggs the next morning.
Since there are two of us and we are getting 3 meals from the roast, I vary the menu by adding Brussels sprouts one meal and leaving the potatoes out and serving the roast with noodles. You could also serve the carrots, potatoes and parsnips mashed (boil, don't bake). If you are feeding a crowd, the roast will disappear. Make sure you cook it until it's tender. The balsamic vinegar is the magic.