Lemon-Herb Beef Roast

Looking for a one-sheet pan meal chock-full of flavor? Try this lemon-herb beef roast with colorful vegetables.

  • 2 hrs
    40 min
  • 10
    SERVINGS
  • 340
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Sirloin Tip Roast (3 to 4 pounds)
Seasoning:
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon olive oil
  • 4 to 5 cloves garlic, minced
  • 1 tablespoon grated lemon peel
  • 1 teaspoon pepper
  • 2 teaspoon salt
Vegetables:
  • 1 tablespoon olive oil
  • 1-1/2 pound red-skinned potatoes, halved
  • 1 pound baby carrots
  • 4 small onions, quartered
  • 2 medium zucchini, sliced (2 inch)

Cooking:

  1. Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.
  2. Place roast on large sheet 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 to 2-1/4 hours for medium doneness. After 45 minutes, place vegetables, around roast.
  3. Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Increase oven temperature to 425°F. Roast vegetables additional 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt as desired.

Nutrition Information

Butcher Counter

Lemon-Herb Beef RoastSirloin Tip Roast Round Primal

This boneless, lean cut is great value. Best when roasted and carved into thin slices.
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