Lemon Herbed Beef Roast with Vegetables

Yield:
8 to 10 servings

Ingredients:

  1. 1 (3 to 4 pound) beef round tip roast
  2. Vegetables:
  3. Seasoning:
  4. 1/2 cup chopped fresh parsley
  5. 1 Tablespoon olive oil
  6. 5 cloves garlic, minced
  7. 2 teaspoons grated lemon peel
  8. 1/4 teaspoon pepper
  11. 1 Tablespoon olive oil
  12. 1 pound small red skinned potatoes, halved
  13. 1/2 pound baby carrots
  14. 4 small onions, halved
  15. 2 medium zucchini, sliced (3/4- inch)
Directions:

Preheat oven to 325 degrees F.

Step 1:
Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.

Step 2:
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Roast in 325 degree F oven:
1-3/4 to 2 hours for medium rare;
2-1/4 to 2-1/2 hours for medium

After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast.

Step 3:
Remove roast when meat thermometer registers:
140 F for medium rare;
155 F for medium.

Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5 degrees F to reach 145 F for medium rare; 160 F for medium.)

Step 4:
Increase oven temperature to 425 degrees F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.

Source: America's Beef Producers


TDS 3