Lemon Herb Beef Roast

 

1
3-pound beef round top or eye round roast
  Salt
Herb Seasoning
Roasted Vegetables

 

 

Heat oven to 325 degrees.  Cut excess fat from roast; add salt as desired.  Prepare Herb Seasoning.

 

Herb Seasoning

 

1/2
cup finely chopped fresh parsley
2
tablespoons olive oil, divided
4 to 5
cloves garlic, crushed
2
teaspoons grated fresh lemon peel
1/4
teaspoon pepper

 

 

In a bowl, combine parsley, 1 tablespoon olive oil, garlic, lemon peel and pepper.  Remove half of mixture; reserve for beef roast.  Add another 1 tablespoon olive oil to seasoning mixture in bowl; mix to blend.

 

 

Roasted Vegetables

 

1
pound new red potatoes, cut in half
1/2
pound carrots, cut diagonally into 1/2-inch slices
4
small onions, cut lengthwise in half
2
medium zucchini, cut into 3/4-inch slices

 

 

To seasoning mixture in bowl, add potatoes, carrots, onions, and zucchini; toss to coat.  Set aside.

Press reserved seasoning mixture into 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 pan.  Arrange all vegetables except zucchini on rack around roast.  Do not add water.  Do not cover.

 

Roast beef and vegetables in 325 degree oven to desired doneness.  Allow 20 to 22 minutes per pound for eye round roast.  Remove roast when meat thermometer registers 135 degrees for rare, 155 for medium.  Tent roast with foil; let stand for 15 to 20 minutes.  Roast will continue to cook about 5 degrees.

 

Meanwhile, increase oven temperature to 425 degrees.  Add zucchini to vegetables in pan.  Return to oven.  Continue roasting vegetables 15 to 20 minutes, until tender.

Trim fat from roast if necessary; carve roast into thin slices.  Season with salt as desired.  Serve with roasted vegetables. 

 

Serves 8 to 10.