Rosemary Garlic Roast

This roast is made in a dutch oven. The recipe calls for a top-round roast, and it involves very simple ingredients and little time. All the flavor comes from the browning of the meat and the simple mixture that is used for the topping, including lemon juice, garlic, rosemary, and salt and pepper. This is a simple one-pot meal, nothing gets better than that. You can also cook the roast with carrots, potatoes, or other veggies.

Pull Together:

• 1/4 cup extra-virgin olive oil

• 1/4 cup finely chopped fresh rosemary leaves

• 4 garlic cloves, minced

• 1 teaspoon finely grated lemon zest

• 1 teaspoon lemon juice

• Coarse salt and ground pepper

• 1 top round beef roast (3 pounds), trimmed and tied

• Veggies if desired

Steps:

1. Preheat oven to 400 degrees. In a bowl, combine 3 tablespoons oil, rosemary, garlic, lemon juice, and lemon zest; season with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high.

2. Add beef to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.

3. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place veggies around the roast, tossing in pan juices. Roast until the vegetables are tender and beef is medium-rare (an instant-read thermometer inserted in the thickest part of the roast should read 115 to 120 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil and let rest 10 minutes. Toss veggies with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.