Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5709/Lemon_Herbed_Beef_Roast_with_Vegetables
Lemon Herbed Beef Roast with Vegetables
Yield: 8 to 10 servings
Ingredients
| 1 |
|
(3 to 4 pound) beef round tip roast
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Seasoning: |
| 1/2 |
cup |
chopped fresh parsley
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|
|
| 1 |
Tablespoon |
olive oil
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|
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| 5 |
cloves |
garlic, minced
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| 2 |
teaspoons |
grated lemon peel
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|
|
| 1/4 |
teaspoon |
pepper
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Vegetables: |
| 1 |
Tablespoon |
olive oil
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| 1 |
pound |
small red skinned potatoes, halved
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|
| 1/2 |
pound |
baby carrots
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| 4 |
|
small onions, halved
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| 2 |
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medium zucchini, sliced (3/4- inch)
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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
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5709/Lemon_Herbed_Beef_Roast_with_Vegetables