Preheat oven to 425 deg.
Combine rosemary, garlic, salt and pepper to form a paste; spread half of paste evenly over surface of beef.
Add oil to remaining paste.
Place vegetables in large bowl. Pour herbed oil over vegetables; stir to coat evenly.
Place roast, fat side up, on rack in shallow, open roasting pan.
Arrange coated vegetables around roast.
Do not add water. Do not cover.
Roast for 35 to 40 min. Roast will be rare to medium.
Remove roast and peppers to warm platter.
Allow roast to stand, tented with aluminum foil, 10 minutes.
While roast is standing, increase oven temperature to 475 deg; continue cooking potatoes and onions 10 min or until tender and lightly browned.
Place potatoes and onions on platter with roast and peppers.
Carve roast across the grain into thin slices.
Serve with vegetables.
Makes 8 servings.