Shelly's Recipe

LEMON HERB ROAST

Category: Roasts/Tenderloin - Beef

1/2 cup chopped parsley
1 tbsp olive oil
5 clove garlic, minced
2 tsp lemon peel, grated
1/4 tsp pepper
1 tbsp olive oil
1 lb red potatoes
4 medium carrots and small onions, cut into small chunks
2 medium zucchini, sliced
3 lbs roast eye of round

Preheat oven to 325. In a large bowl, combine seasoning ingredients, remove half and reserve for roast. Add additional 1 tbsp oil to remaining seasoning mixture in bowl; mix to blend. Add vegetables, toss to coat and set aside.

Press reserved seasoning mixture evenly into surface of roast. Place roast, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it isn’t resting on fat.

Arrange vegetables, except zucchini, around roast. Do not cover or add water. Roast beef and vegetables at 325 for about 1 1/2 to 1 3/4 hours or until thermometer reaches 155 degrees. Tent roast with foil; let stand for 15-20 minutes.

Meanwhile, increase oven temperature to 425. Add zucchini to vegetables in pan; return to oven. Continue roasting vegetables 15-20 minutes or until tender. Trim fat from roast and carve into thin slices. Serve with vegetables.