Lemon-Herb Beef Roast

Ingredients

Roast

• 1 beef Sirloin Tip Roast (3 to 4 pounds)

Seasoning

• ½ cup chopped fresh parsley
• 1 tablespoon olive oil
• 4 to 5 cloves garlic, minced
• 1 tablespoon grated lemon peel
• 1 teaspoon pepper
• 2 teaspoon salt

Vegetables

• 1 tablespoon olive oil
• 1½ pound red-skinned potatoes, halved
• 1 pound baby carrots
• 4 small onions, quartered
• 2 medium zucchini, sliced (2 inch)

Instructions

Heat oven to 325°F. Combine seasoning ingredients; press ½ onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss. Place roast on large sheet 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 1¾ to 2 hours for medium rare; 2 to 2¼ hours for medium doneness. After 45 minutes, place vegetables, around roast. Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.) Increase oven temperature to 425°F. Roast vegetables additional 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt as desired.

Recipe from Beef. It’s What’s for Dinner.