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Gremolata Beef Roast

by Livestrong_Recipes  |  May 5, 2014

Gremolata Beef Roast
  1. PREP
  2. 15 m
  • COOK
  • 1 h
  • TOTAL
  • 1h 15m

Recipe courtesy of Beef, It's What's For Dinner

INGREDIENTS

SERVES 14

  • 3 lb Boneless Rump Roast
  • 1 lemon
  • 1/2 clove Garlic
  • 1/4 cup Parsley, Raw Fresh
  • 1/2 tsp Pepper*
  • 2 lb Fingerling Potatoes
  • 2 tbsp Olive Oil
  • 1 dash Salt*

DIRECTIONS

1 Preheat oven to 325?F.
2 Grate the lemon peel and squeeze 1 tablespoon of lemon juice from the lemon. Combine lemon peel, 1 tablespoon minced garlic, 2 tablespoons chopped parsley, 1/4 teaspoon pepper in a bowl.
3 Press mixture onto all surfaces of the beef roast.
4 Place roast with the fat side up, on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 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; roast potatoes 55 to 60 minutes or until potatoes are tender and begin to brown, stirring once.
6 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.)
7 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.