Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Assorted root vegetables are baked along with the roast for an easy dinner.
Diet Type: Low Fat
  • 1 3-pound eye of round roast
  • 6 cloves garlic, peeled and cut into slivers
  • 2 tablespoons coriander seeds, crushed
  • 2 tablespoons lemon zest
  • 1 tablespooon olive oil
  • 1 teaspoon Cumin seed, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 baking potatoes, quartered
  • 2 Spanish onions, peeled and quartered
  • 6 carrots, trimmed and cut into 2" pieces
  • 4 parsnips, trimmed and cut into 2" pieces
  • Serves: 10
    Cooking Time: Over one hour
    Trim excess fat from roast. Cut several 1/2" wide slits randomly into top and sides of roast. Insert garlic slivers into slits. In a small bowl stir together coriander seed, lemon peel, olive oil, Cumin seed, salt and pepper. Rub beef surface with spice mixture. Cover and chill for several hours or overnight. Preheat oven to 350 degrees. Place roast in a shallow roasting pan. Bake for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the thickest portion of the meat registers 140 degrees for medium-rare doneness or 155 degrees for medium. Add assorted cut up vegetables during last 45 minutes of cooking. Remove from oven. Loosely cover with foil. Let stand for 10 minutes. Slice and serve with roasted vegetables.

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