1 tablespoon olive oil
1 pound small red-skinned
potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 medium zucchini, sliced
(3/4-inch)
Directions:
1. Heat oven to 325°F. Combine
seasoning ingredients; press1/2 onto beef roast.
Combine remaining seasoning with
vegetable ingredients in large bowl; toss.
2. Place roast 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. Roast
in 325°F oven1-3/4 to 2 hours for medium rare;
2-1/4 to 2-1/2 hours for medium doneness. After
1/2 to 1 hour, place vegetables, except
zucchini, on rack around roast.
3. Remove roast when meat
thermometer registers140°F for medium rare;155°F
for
medium. Transfer to board; tent
with foil. Let stand15 to 20 minutes.
(Temperature will continue to rise about 5°F to
reach145°F for medium rare;160°F for medium.)
4. Increase oven temperature to
425°F. Add zucchini to vegetables on rack;
roast15 to 20 minutes or until tender. Carve
roast; serve with vegetables. Season with salt.