Name: Lemon Herb Roast and Vegetables
Ingredients: 3 pound 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 pound new red potatoes, halved; 1/2 pound carrots, cut diagonally into 1/2 inch slices; 4 small onions, halved; 2 medium zucchini, cut into 3/4 inch slices

Lemon Herb Roast and Vegetables

Ingredients

3 pounds 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 pound new red potatoes, halved
1/2 pound carrots, cut diagonally into 1/2 inch slices
4 small onions, halved
2 medium zucchini, cut into 3/4 inch slices

Instructions

Yield: 8 servings. 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.