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Prep and Cook time: 3 hours
Makes: 8 servings
Ingredients
Seasoning:
1/2 cup chopped fresh parsley
1 tablespoon olive oil
4 to 5 cloves garlic, minced
2 teaspoons grated lemon peel
1/4 teaspoon pepper
1 beef round tip roast (3 to 4 pounds)
Vegetables:
1 tablespoon olive oil
1 pound small red-skinned potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 medium zucchini, sliced (3/4-inch)
Instructions
1. Preheat oven to 325°. Combine parsley, olive oil, garlic, lemon
peel, and pepper; press 1/2 of the seasoning onto beef roast. Combine the
remaining seasoning with the potatoes, carrots, onions, and zucchini in
large bowl; toss.
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 for 1 3/4 to 2 hours for medium
rare; 2 1/4 to 2 1/2 hours for medium doneness. After 1/2 to 1 hour, place
vegetables, except zucchini, on rack around roast.
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°F to reach 145°F for
medium rare; 160°F for medium.)
4. Increase oven temperature to 425°. Add zucchini to vegetables on rack;
roast 15 to 20 minutes or until tender. Carve roast; serve with
vegetables. Season with salt.
