Quick Italian Beef Roast & Vegetables

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Quick Italian Beef Roast & Vegetables
  • Duration
  • Prep Time
  • 4 to 6 ServingsServings

Ingredients

  • 1 beef eye round roast (2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 Teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Vegetables:3 medium zucchini or yellow squash, sliced (1/2-inch)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried basil
  • 1/2 cup cherry tomatoes halves

Preparation

Preparation

1 Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast on rack in shallow roasting pan.
2 Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 hours for medium rare doneness.
3 Remove roast when meat thermometer registers 135°F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4 Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425°F oven 15 minutes or until tender.
5 Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.

Source: www.beefitswhatsfordinner.com