Looking to mix up your beef roast? Try this Top Round Roast recipe with roasted fingerling potatoes and a zesty gremolata.
Preheat oven to 325°F. Grate lemon peel and squeeze 1 tablespoon lemon juice from lemon. Combine lemon peel, 2 tablespoons chopped parsley, 1 tablespoon minced garlic and 1/4 teaspoon pepper in medium bowl. Press mixture evenly onto all surfaces of 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.
Toss potatoes with olive oil and remaining 1 tablespoon minced garlic on rimmed baking sheet; season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast beef in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness; roast potatoes 55 to 60 minutes or until potatoes are tender and begin to brown, stirring once.
Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
Toss potatoes with remaining 2 tablespoons chopped parsley and 1 tablespoon lemon juice. Carve roast into thin slices. Season beef and potatoes with salt, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 487 Calories; 14g Total Fat; 4g Saturated Fat; 7g Monounsaturated Fat; 143mg Cholesterol; 83mg Sodium; 29g Total carbohydrate; 58g Protein; 6.1mg Iron; 15.8mg Niacin; 0.8mg Vitamin B6; 207.6mg Choline; 3mcg Vitamin B12; 9.5mg Zinc; 62.4mcg Selenium; 2.2g Fiber.