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Quick Italian Beef Roast & Vegetables

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Quick Italian Beef Roast & Vegetables Total recipe time: 2 hours Makes 4 to 6 servings

Ingredients

  1. 1 beef eye round roast (2 pounds)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon dried basil
  4. 1/2 teaspoon dried oregano
  5. 1/8 teaspoon pepper
    Vegetables:
  1. 3 medium zucchini or yellow squash, sliced (1/2-inch)
  2. 1 tablespoon olive oil
  3. 1 teaspoon lemon juice
  4. 1/2 teaspoon dried basil
  5. 1/2 cup cherry tomatoes halves

Instructions

  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 1-1/2 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 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.

Nutritional Information Per Serving

Quick Italian Beef Roast & Vegetables

Nutrition information per serving (1/4 of recipe): 349 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 105 mg cholesterol; 372 mg sodium; 7 g carbohydrate; 2.2 g fiber; 53 g protein; 10.0 mg niacin; 1.0 mg vitamin B6; 2.8 mcg vitamin B12; 5.0 mg iron; 56.9 mcg selenium; 9.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving (1/6 of recipe): 233 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 70 mg cholesterol; 248 mg sodium; 5 g carbohydrate; 1.5 g fiber; 35 g protein; 6.7 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 3.4 mg iron; 38.0 mcg selenium; 6.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Cook's Notes

Quick Italian Beef Roast & Vegetables

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