Place roast in a dish and rub with cut sides of garlic; add garlic to dish. Rub oil over beef, then cover with tarragon. Let stand at room temperature. Heat grill to medium-high. Discard tarragon. Rub extra oil off meat and reserve in dish with garlic. Generously season roast with salt and pepper. Grill, turning three times and brushing with reserved oil, until evenly charred, 21 to 23 minutes for medium-rare. Let rest before slicing; discard garlic. Bring carrots, fennel, juice, butter, 1 teaspoon salt, and 1/2 teaspoon pepper to a boil in a large skillet, stirring to evenly coat. Cover, reduce heat to medium-high, and boil, stirring occasionally, until vegetables are tender and glazed, 10 to 12 minutes. Sprinkle with dill and tarragon leaves. Serve with roast.
Sponsor recipe courtesy of Beringer