In large skillet cook beef roast, covered, over medium heat for
10 minutes. Uncover and simmer for 5 minutes. Meanwhile,
quarter potatoes. Peel and diagonally slice carrots in 3/4 inch
pieces. Place vegetables in microwave safe dish, drizzle with
cooking oil and sprinkle with pepper, toss to coat. Tightly cover
with lid or plastic root. Microwave on high for 10 min.
For herb-garlic mixture, in a small owl combine parsley, garlic, and
lemon peel. To serve, stir vegetable s into skillet with beef and
juices. Divide among serving dishes and sprinkle with herb-garlic
mixture.
(I like to to saute the vegetables a bit once they are ready, with the
beef).
Originally Submitted
8/10/2011
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