1. In large skillet cook beef roast, covered, over
medium heat fro 10 minutes. Uncover and simmer for
5 minutes more, until juices are slightly reduced.
meanwhile, quarter potatoes. Peel and diagonally
sliced 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 wrap.
Microwave on high (100% power) for 10 minutes or
until tender.
2. For herb-garlic mixture, in a small bowl
combine parsley, garlic, and lemon peel. To serve,
stir vegetables into skillet with beef and juices.
Divide among serving dishes. Sprinkle with herb-
garlic mixture.
|