Lemon-Herb Beef Roast

Lemon peel, garlic, parsley and pepper pressed into oven roasted beef chuck roast exudes a poppy, peppery taste to a classic meat.
Lemon peel, garlic, parsley and pepper pressed into oven roasted beef chuck roast exudes a poppy, peppery taste to a classic meat.

Lemon-Herb Beef Roast

Prep Time
15

MINUTES

15 minutes
Cook Time
170

MINUTES

170 minutes
Serves
6

Calories
852

  • Calories852
  • Total Fat40 g
  • Cholesterol275 mg
  • Sodium627 mg
  • Total Carbohydrate28 g
  • Protein82 g

Ingredients

  • 1 , 3 to 4-lb.

  • 2 tablespoon olive oil

  • 1/2 cup fresh parsley, chopped

  • 4 clove garlic, minced

  • 2 teaspoon lemon peel, grated

  • 1/4 teaspoon pepper

  • 1 pound red potatoes, small; halved

  • 1/2 pound baby carrots

  • 4 small onions, halved

  • 2 medium zucchini, sliced 3/4-inch

Cooking Instructions

  • Preheat oven to 325° F. Combine 1 tablespoon olive oil, parsley, garlic, lemon peel and pepper; press half of seasonings mix onto beef roast.  Place other half of seasonings mix into bowl.  Add remaining olive oil and mix well.  Toss potatoes, carrots and onions in mixture; set aside.  
  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of beef, not resting in fat.
  • Roast, uncovered, 1 3/4 to 2 hours for medium rare (internal temp145° F) or 2 1/4 to 2 1/2 hours for medium doneness (internal temp 155° F). After 1/2 hour, place seasoned vegetables, except zucchini, on rack around roast.
  • Transfer roast to board; tent with foil. Let stand 15 to 20 minutes (Temp will continue to rise about 5° F).
  • Increase oven temperature to 425° F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender.
  • Carve roast, removing and discarding fat. Serve meat with vegetables. Season with salt and pepper to taste.

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