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Roast Beef with Cabbage, Squash, and Carrots


2 pounds boneless top loin roast, tied
Coarse salt and ground pepper
1 medium butternut squash (2 pounds), peeled, halved, and sliced 1/2 inch thick
3 medium carrots, cut into 3-inch lengths
1 small head red cabbage (about 1 pound), cored and cut into 8 wedges
4 sprigs thyme
2 teaspoons extra-virgin olive oil



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