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Quick Italian Beef Roast & Vegetables

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Roasted Pepper and Tortellini Soup

Fresh Baby Spinach with Wild Mushrooms

Mocha Chip Muffins

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 2 hrs

Yield: 4 servings

Ingredients

1 beef eye round roast (2 pounds)

1/2 tsp salt

1/2 tsp dried basil

1/2 tsp dried oregano

1/8 tsp pepper

Vegetables:

3 medium courgettes or yellow squash, sliced (1/2-inch)

1 Tbs olive oil

1 tsp lemon juice

1/2 tsp dried basil

1/2 cup cherry tomato halves

Directions

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.

Makes 4 to 6 servings.

Nutrition facts

Serving Size 1 serving
Calories 218
Calories from Fat 70 (32%)
% Daily Value*
12%Total Fat 8g
9%Saturated Fat 1.9g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 4.1g
17%Cholesterol 51mg
15%Sodium 351mg
26%Potassium 894mg
3%Total Carbohydrate 9g
12%Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
57%Protein 29g
* 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.