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Lemon-Herb Beef Roast
Makes 8 to 10 servings
Ingredients
1 Beef Tri-Tip roast (3 to 5 pounds)
Seasoning:
1/2 cup chopped fresh parsley
1 tablespoon olive oil
4 to 5 cloves garlic, minced
2 teaspoons grated lemon peel
1/4 teaspoon pepper
Vegetables:
1 tablespoon olive oil
1 pound small red-skinned potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 medium zucchini, sliced (3/4-inch)
Directions
Heat oven to 325 degrees 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 degrees 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 degrees F
for medium rare; 155 degrees F for medium. Transfer to board;
tent with foil. Let stand 15 to 20 minutes. (Temperature will
continue to rise about 5 degrees F to reach 145 degrees F for
medium rare; 160 degrees F for medium.)
Increase oven temperature to 425 degrees F. Add zucchini to
vegetables on rack; roast 15 to 20 minutes or until tender.
Carve roast; serve with vegetables. Season with salt.
Total preparation and cooking time: 2-1/4 to 3 hours
