| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef round tip or eye round |
|
|
roast |
|
|
Salt |
|
|
Herb Seasoning: |
| 1/2 |
c |
Chopped fresh parsley |
| 1 |
T |
Olive oil |
| 5 |
|
Garlic cloves, crushed |
| 2 |
t |
Grated lemon peel |
| 1/2 |
t |
Pepper |
|
|
Vegetables: |
| 1 |
T |
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 |
|
|
minutes. |
INSTRUCTIONS
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
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. Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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