Gremolata-Topped Beef Roast
Courtesy of The Beef Checkoff 12 Servings • 15 Min. Prep Time • 2 Hr. Cook Time| Ingredients |
|---|
| 1 boneless beef Round Rump Roast or Bottom Round Roast (3-4 lb.) |
| 1 medium lemon |
| 1/4 c. chopped fresh parsley, divided |
| 2 Tbsp. minced garlic, divided |
| 1/2 tsp. pepper, divided |
| 2 lb. fingerling potatoes, halved or quartered if large |
| 2 Tbsp. olive oil |
| salt |
Directions:
1. Preheat oven to 325°F. Grate lemon peel and squeeze 1 Tbsp. lemon juice from lemon. Combine lemon peel, 2 Tbsp. chopped parsley, 1 Tbsp. minced garlic and 1/4 tsp. pepper in medium bowl. Press mixture evenly onto all surfaces of beef roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
3. Toss potatoes with olive oil and remaining 1 Tbsp. minced garlic on rimmed baking sheet; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper. Roast beef in 325°F oven 1-1/2 to 2 hr. for medium rare; roast potatoes 55-60 min. or until potatoes are tender and begin to brown, stirring once.
4. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
5. Toss potatoes with remaining 2 Tbsp. chopped parsley and 1 Tbsp. lemon juice. Carve roast into thin slices. Season beef and potatoes with salt, as desired.
* Recipe courtesy The Beef Checkoff
Nutrition:
Calories: 219; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 56mg; Total Carbs: 14g; Fiber: 1g; Protein: 21g; Sodium: 128mg;