Related recipes: Beef, Beef Round Roast, Beef Tri-Tip Roast, Carrots, Herbs, Low-Sodium, Main Dishes, National Cattleman’s Beef Association, Onions, Potatoes, Summer Squash
Make it a Meal
Add these dishes to make a full meal:
Penne with Roasted Vegetables and Feta
Arugula and White Bean Salad with Rosemary Dressing
Wine Pairings
Preparation facts
Total Time: 3 hrs
Yield: 8 servings
Ingredients
1 beef round tip roast (3 to 4 pounds)
Seasoning:
1/2 cup chopped fresh parsley
1 Tbs olive oil
4 to 5 cloves garlic, minced
2 tsp grated lemon peel
1/4 tsp pepper
Vegetables:
1 Tbs olive oil
1 lb small red-skinned potatoes, halved
1/2 lb baby carrots
4 small onions, halved
2 medium zucchini, sliced (3/4-inch)
Directions
Heat oven to 325°F. 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 in 325°F oven 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°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.)
Increase oven temperature to 425°F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.
Makes 8 to 10 servings.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
