Shelly's Recipe

LEMON-HERB BEEF ROAST

Category: Roasts/Tenderloin - Beef

1 beef round tip roast (3 to 4 pounds)

Seasoning:
1/2 cup chopped fresh parsley
1 tbsp olive oil
4 to 5 cloves garlic, minced
2 tsp grated lemon peel
1/4 tsp pepper

Vegetables:
1 tbsp olive oil
1 lb small red-skinned potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 medium zucchini, sliced (3/4-inch)

Heat oven to 325. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.

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.

Remove roast when meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)

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. Serves 8 to 10 servings.