Gremolata-Topped Beef Roast

Name: Gremolata-Topped Beef Roast
Total time: 2 h 45 min
Yield: 16
Cuisine: American
Ingredients: Bottom Round Roast; lemon; fresh parsley; garlic; pepper; fingerling potatoes; olive oil; salt

2 HRS 45 MINS

Time to Cook

16

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 boneless beef Round Rump Roast, Bottom Round Roast or Top Round Roast (3 to 4 pounds)
1 medium lemon
1/4 cup chopped fresh parsley, divided
2 tablespoons minced garlic, divided
1/2 teaspoon pepper, divided
2 pounds fingerling potatoes, halved or quartered if large
2 tablespoons olive oil
Salt

Preparation

Step 1

Preheat oven to 325°F. Grate lemon peel and squeeze 1 tablespoon lemon juice from lemon. Combine lemon peel, 2 tablespoons chopped parsley, 1 tablespoon minced garlic and 1/4 teaspoon pepper in medium bowl. Press mixture evenly onto all surfaces of beef Roast.
Step 2

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.
Step 3

Toss potatoes with olive oil and remaining 1 tablespoon minced garlic on rimmed baking sheet; season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast beef in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness; roast potatoes 55 to 60 minutes or until potatoes are tender and begin to brown, stirring once.
Step 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 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
Step 5

Toss potatoes with remaining 2 tablespoons chopped parsley and 1 tablespoon lemon juice. Carve roast into thin slices. Season beef and potatoes with salt, as desired.

Nutrition Information

Nutrition information per serving, using top round roast, 1/6 of recipe (6 oz): 487 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 7 g Monounsaturated Fat;) 143 mg Cholesterol; 83 mg Sodium; 29 g Total Carbohydrate; 2.2 g Dietary Fiber; 58 g Protein; 6.1 mg Iron; 15.8 mg NE Niacin; 0.8 mg Vitamin B₆; 3 mcg Vitamin B₁₂; 9.5 mg Zinc; 62.4 mcg Selenium; 207.6 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Filed Under:

Pot Roast / Comfort Foods

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