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Related recipes: Beef Round Roast, Fall, Italian, Low-Carb, Low-Sugar, Main Dishes, National Cattlemans Beef Association, Rib-Eye Steak, Summer Squash, Tomatoes, Winter
Add these dishes to make a full meal:
Roasted Pepper and Tortellini Soup
Fresh Baby Spinach with Wild Mushrooms
Total Time: 2 hrs
Yield: 4 servings
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 zucchini 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
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
