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Quick Italian Beef Roast & Vegetables

Total preparation and cooking time: 2 hours

Servings: 4 - 6


  1 beef eye round roast (2 pounds)

  1/2 teaspoon salt

  1/2 teaspoon dried basil

  1/2 teaspoon dried oregano

  1/8 teaspoon pepper


  3 medium zucchini or yellow squash, sliced (1/2-inch)

  1 tablespoon olive oil

  1 teaspoon lemon juice

  1/2 teaspoon dried basil

  1/2 cup cherry tomato halves

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Heat oven to 325 degrees 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 degrees F oven

1-1/2 hours for medium rare doneness.

Remove roast when meat thermometer registers 135 degrees F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare.)

Increase oven temperature to 425 degrees F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425 degrees F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.