Italian Roast Beef 1
From mystic_river1 17 years ago
- 120 minutes to make
- Serves 4
The Italian version of roast beef and veggies.Makes its' own gravy too after roast is done.
Ingredients
- 1 beef eye round roast (2 pounds) shopping list
- 1/2 Tsp. salt shopping list
- 1/2 Tsp. dried basil shopping list
- 1/2 Tsp. Dried oregano shopping list
- 1/8 Tsp. pepper shopping list
- 3 Medium zucchini or yellow squash, sliced shopping list
- 1 Tbsp. olive oil shopping list
- 1 Tsp. lemon juice shopping list
- 1/2 Tsp. dried basil shopping list
- 1/2 Cup Cherry tomato Halves shopping list
How to make it
- 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.
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" It was excellent "