Lemon Herb Roast and Vegetables
Source of Recipe
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3 lb beef round tip or eye round roast
salt
1/2 c chopped fresh parsley
1 tb olive oil
5 garlic cloves, crushed
2 ts grated lemon peel
1/2 ts pepper
1 tb olive oil
1 lb new red potatoes, halved
1/2 lb carrots, cut diagonally into 1/2 inch slices
4 small onions, halved
2 medium zucchini, cut into 3/4 inch slices
Heat oven to 325 degrees. In a large bowl, combine seasoning
ingredients; remove half and reserve for beef roast. Add 1 tablespoon
of olive oil to remaining seasoning mixture in bowl, mix to blend.
Add vegetables; toss to coat. Set aside.
Press reserved seasoning mixture evenly onto surface of beef roast.
place roast, fat side up, on rack in shallow roasting pan. Insert
meat thermometer so bulb is centered in thickest part, not resting
in fat. Arrange all vegetables except zucchini on rack around
roast. Do not add water. Do not cover.
Roast beef and vegetables in 325 degree oven until rare to medium
doneness. Allow 1-1/2 to 1-3/4 hours for round tip roast (1 hour
eye round roast). Remove roast when meat thermometer registers 135
degrees for rare, 155 degrees for medium. Tent roast with foil;
let stand 15 to 20 minutes.
Meanwhile, increase oven temperature to 425 degrees. Add zucchini
to vegetables in pan; return to oven. Continue roasting vegetables
15 to 20 minutes or until tender.
Trim fat from roast, if necessary. Carve roast into thin slices;
season with salt, as desired. Serve with roasted vegetables.
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