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
Recipe courtesy of the National Cattleman’s Beef
Association
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
Serving Size 1 serving
Calories 417
Calories from Fat 164 (39%)
% Daily Value*
27%Total Fat 18g
28%Saturated
Fat 5.6g
Polyunsaturated Fat 1g
Monounsaturated Fat 9.9g
37%Cholesterol 112mg
5%Sodium 132mg
37%Potassium 1301mg
8%Total
Carbohydrate 24g
14%Dietary
Fiber 3.5g
Sugars 6g
Sugar Alcohols 0g
80%Protein 40g