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Lemon-Herb Beef Roast

Recipe Image

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, chopped

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 courgettes, 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 courgettes, 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 courgettes 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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.