Quick Italian Beef Roast with Zucchini and Tomatoes Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 beef Eye of Round Roast (2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3 medium zucchini, sliced (1/2-inch)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried basil
  • 1/2 cup cherry tomatoes halves


  1. Heat oven to 325F.
  2. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
  3. 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.
  4. Roast in 325F oven 1-1/4 hours for medium rare doneness.
  5. Remove roast when meat thermometer registers 135F.
  6. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
  7. Increase oven temperature to 425F.
  8. Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
  9. Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.


Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.

Recipe Yield: Makes 8 servings

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Nutritional Information Per Serving:

Calories: 244
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 278 milligrams
Cholesterol: 86 milligrams
Protein: 35 grams
Carbohydrates: 4 grams

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.