Preheat your oven to 425 degrees F.
In a medium-sized bowl, add your butter, garlic, thyme, rosemary, sage (if using) and onion powder. Mix together using a fork or spatula until well-combined.
Place your top round beef into the center of a 9"x13" baking dish or roasting pan (if there is a large section of fat, place that side face up). Season with salt and pepper on all sides of your roast, then spread the herbed butter all over the top and sides of your roast, using a fork and your fingers.
In the same medium-sized bowl, add your carrots, potatoes, onion, olive oil, salt, pepper and garlic and toss to combine. Spoon your seasoned veggies all around the sides of the roast in the baking dish.
Put into the oven and cook for about 30 minutes, then reduce the heat to 325 degrees and cook for another 90 minutes, or until an instant read thermometer reads 140 degrees in the thickest part (for medium rare).
Remove from the oven and cover your roast loosely with aluminum foil. Let rest for about 10 minutes before slicing against the grain. Serve with your roasted vegetables. Enjoy!