3 tablespoons chopped fresh Italian (flat-leaf) parsley
3 cloves garlic, minced
1 tablespoon finely shredded lemon peel
1. In large skillet cook beef roast, covered, over medium
heat for 10 minutes. Uncover and simmer for 5 minutes
more, until juices are slightly reduced. 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 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. Makes 4 servings.
Nutrition Facts (Herb-Garlic Beef Roast)-
Per serving- 311 kcal cal., 12 g fat (5 g sat. fat, 2 g
polyunsaturated fat, 1 g monounsatured fat), 64 mg chol.,
465 mg sodium, 28 g carb., 4 g fiber, 6 g sugar, 25 g pro.
Percent Daily Values are based on a 2,000 calorie diet
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