Quick Italian Beef Roast & Vegetables
Ingredients
- 1 beef eye round roast (2 pounds)
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/8 tsp pepper
- Vegetables:3 medium zucchini or yellow squash, sliced (1/2-inch)
- 1 Tbs olive oil
- 1 tsp lemon juice
- 1/2 tsp dried basil
- 1/2 cup cherry tomato halves
Directions
- 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. 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.
- 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.)
- 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. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.
- Makes 4 to 6 servings.
Nutrition Facts
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.