Ingredients

3-pound beef round tip or eye round roast
Salt

Herb seasoning:
1/2 cup finely chopped fresh parsley
1 tablespoon olive oil
4 to 5 cloves garlic, crushed
2 teaspoons grated fresh lemon peel
1/4 teaspoon pepper

Roasted vegetables:
1 tablespoon olive oil
1 pound new red potatoes, cut in half
1/2 pound carrots, cut diagonally into 1/2-inch-thick slices
4 small onions, cut lengthwise in half
2 medium zucchini, cut into 3/4-inch-thick slices

Directions

Heat oven to 325 degrees. In large bowl, combine seasoning ingredients; remove half and reserve for beef roast. Add additional 1 tablespoon oil to remaining seasoning mixture in bowl; mix to blend. Add vegetables; toss to coat. Set aside.

Press reserved seasoning mixture evenly into surface of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Arrange all vegetables except zucchini on rack around roast. Do not add water. Do not cover.

Roast beef and vegetables in 325-degree oven until rare to medium doneness. Allow 1 1/2 to 1 3/4 hours for round tip roast (1 hour for eye round roast). Remove roast when meat thermometer registers 135 degrees for rare, 155 degrees for medium. Tent roast with foil; let stand 15 to 20 minutes. (Roasts will continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.)

Meanwhile, increase oven temperature to 425 degrees. Add zucchini to vegetables in pan; return to oven. Continue roasting vegetables 15 to 20 minutes or until tender.

Trim fat from roast, if necessary. Carve roast into thin slices; season with salt, if desired. Serve with roasted vegetables. Serves 8-10.

Each serving contains 343 calories, 12 gm fat, 17 gm carbohydrates, 101 mg sodium, 103 mg cholesterol.