Easy-as-can-be pot roast supper

So I made this for dinner last night and my kids kept saying how yummy it was, which is a huge compliment considering the ingredients.  I was a little leery at first because it had tomato juice on it, but it gave it such a wonderful flavor. I was impressed and the calorie count is fabulous.  I served it with sugar free jello which only added 10 calories. (I was so full I had to save mine for later)

1 1/2 pounds baby carrots
2 pounds red or white potatoes, cut into 1-inch cubes
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
sea salt and pepper
one 1 3/4 pound trimmed top round roast
5 1/2 ounce can tomato juice
2 teaspoons dried thyme
2 medium onions, trimmed, peeled, and cut into quarters

Preheat the oven to 450 degrees.  Line a large roasting pan with nonstick foil (I used a cookie sheet). Add the carrots and potatoes.  Drizzle 1 tablespoon plus 1 teaspoon of the olive oil over the vegetables and season them with salt and pepper.  Toss just to combine, then distribute them in an even layer in the bottom of the pan, leaving room for the roast in the center.  Rub the roast all over with the remaining 1 teaspoon olive oil, then season it with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Set it in the center of the veggies and pour the juice evenly over all of it.  Sprinkle the thyme over the top.  Roast the meat, carrots, and potatoes for 18 minutes.  Then, stir the potatoes and carrots.  Separate the onion quarters into pieces.  Scatter them over the potatoes and carrots.  Continue roasting until a meat thermometer inserted in the center of the roast reads 125 degrees for medium rare (I cook mine to 160-165 degrees), About 15 to 20 minutes more.

Carefully transfer the roast to a platter.  Loosely tent the roast with foil for 10 minutes while the juices redistribute internally.  If the veggies are not tender, rotate them one more time and continue roasting, up to 10 minutes more.  Slice the meat into thin slices against the grain and serve immediately with the veggies.

Makes 6 servings Each (about 4 ounces of beef plus 2 cups of vegetables) 345 Calories, 33g protein, 42g carbs, 8g fat, 2g saturated fat, 58mg cholesterol, 7g fiber, 310mg sodium
From I Can't Believe It's Not Fattening by Devin Alexander