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Ingredients: |
| 1 |
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beef round tip roast (3 to 4 pounds) |
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Seasoning: |
| 1/2 |
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cup chopped fresh parsley |
| 1 |
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tablespoon olive oil |
| 4 to 5 |
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cloves garlic, minced |
| 2 |
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teaspoons grated lemon peel |
| 1/4 |
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teaspoon pepper |
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Vegetables: |
| 1 |
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tablespoon olive oil |
| 1 |
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pound small red-skinned potatoes, halved |
| 1/2 |
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pound baby carrots |
| 4 |
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small onions, halved |
| 2 |
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medium zucchini, sliced (3/4-inch) |
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Instructions: |
| 1. |
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Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss. |
| 2. |
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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. |
| 3. |
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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. |
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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. |
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| Makes 8 to 10 servings. |
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