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

Looking to mix up your beef roast? Try this Top Round Roast recipe with roasted fingerling potatoes and a zesty gremolata.

Cook Time: 2 hrs 45 mins

Servings: 16

Ingredients: 8

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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

487 Calories

0 %*

4g SAT FAT

0 %DV**

58g PROTEIN

0 %DV

6.1 mg IRON

0 %DV

9.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.