Roast Beef doesn’t require slaving away in the kitchen all day. Season an Eye of Round and roast for an hour or so, then finish the veggies in the same roasting pan.
Ingredients
• 1 beef Eye of Round Roast (about 2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
Vegetables:
• 3 medium zucchini or yellow squash, sliced (1/2-inch)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried basil
• 1/2 cup cherry tomatoes, halved
Preparation
1. 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 1-1/4 hours for medium rare doneness.
2. 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.)
3. Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place in pan. Roast in 425°F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.
Did You Know?
Evidence from studies has shown that lean red meat can support a heart-healthy lifestyle. However, as a dietitian, a common question I am asked is, “what do I look for when buying lean beef cuts?” You can rest easy knowing there are nearly forty cuts of lean beef available.
When looking for lean cuts of beef, an easy trick to help identify lean cuts is to look for the words “round” or “lion,” such as sirloin and round roast.
Removing the external outer fat when enjoying beef helps reduce saturated fat intake also as the largest and primary source of saturated fat is found in the external fat.
Regardless, you can rest easy knowing that a three-ounce serving of beef provides ten essential nutrients to help fuel your day.
Kori Dover, RD
Nevada Beef Council
