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Quick Italian Beef Roast & Vegetables

Serves 6

Cuisine: Italian

Category: Roasts, One Pan

Tender eye of round seasoned with basil and oregano, cooked to perfection, and served with roasted zucchini and tomatoes. Make this Quick Italian Beef Roast & Vegetables recipe for a flavorful family meal.

Prep Time

15 mins

Other Time

15 mins

Cook Time

1 hr 30 mins

Total Time

2 hrs

Ingredients:

2 pounds Certified Angus Beef^® eye of round roast
1/2 teaspoon salt
1 teaspoon dried basil, divided
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini or yellow squash, sliced 1/2-inch13-mm
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 cup cherry tomatoes halves

Instructions:

Heat oven to 325°F163°C. Combine salt,1/2 teaspoon1 g basil, oregano and pepper; press onto eye of round roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover. Roast in 325°F163°C oven 1-1/4 hours for medium rare doneness.
Remove roast when meat thermometer registers 135°F58°C. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F-12°C to reach 145°F63°C for medium rare.)
Increase oven temperature to 425°F232°C. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place in roasting pan. Roast in 425°F232°C oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.