| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Main dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef round tip or eye round roast |
|
|
Salt |
|
|
Herb Seasoning: |
| 1/2 |
c |
Chopped fresh parsley |
| 1 |
tb |
Olive oil |
| 5 |
|
Garlic cloves, crushed |
| 2 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Pepper |
|
|
Vegetables: |
| 1 |
tb |
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 |
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 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.
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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