Instructions: 1. Preheat oven to 325 F. In a shallow roasting pan about 10 by 15 inches, mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or peel a 1-inch-wide strip around center of each. Add potatoes, onions, and carrots to oil mixture, stirring to coat well. Move vegetables to both ends of pan.

2. Place roast, fat side up, in center of pan. Sprinkle with pepper. Roast uncovered for about 1-1/2 to 2 hours, turning potatoes once, until vegetables are tender and meat thermometer inserted in center of thickest part of roast registers 135 F (rare) to 145 F (medium-rare to medium).

3. Slice meat, spoon pan juices over slices, and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.

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