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Roasted with Italian seasonings,
a beef eye round roast is served with an Italian medley of vegetables.
Italian
Beef Roast & Vegetables
- 1 (2 pound) beef eye round
roast
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
Vegetables:
3 medium zucchini or yellow squash, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomato halves
- Heat oven to 325°F
(160°C).
- 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 (220°C). 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.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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