The Diabetes Dish: Lemon Herb Beef Roast
There’s nothing better than a warm hearty meal when it gets cold outside, and that’s why we decided to test out this lemon herb roast beef with roasted vegetables for this month’s “Diabetes Dish”. Plus, it’s great for a healthy family dinner, and it’s something that can work well for the holidays if you plan on entertaining friends and family.
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Ingredients:
1 5lb beef round tip roast
Seasoning
1/2 c chopped parsley
1 Tbsp olive oil
4 cloves fresh garlic, minced
2 tsp grated lemon peel
1/4 tsp pepper
Vegetables
1 Tbsp olive oil
1 lb small red potatoes, halved
4 small onions, halved
1/2 lb baby carrots
2 zucchini, sliced lengthwise
Now for the fun part! To get started, set the oven temperature to 170C (or 325F). Mix all of the seasoning ingredients in a small bowl – use half the mixture and spread evenly over the beef round. Take the remainder of the seasoning mixture and combine with vegetables in a large bowl, making sure to evenly cover seasoning on vegetables.
Use a shallow roasting pan, and put roast in the oven uncovered. For more accurate cooking, use a meat thermometer. Cook for 2 hours (60C or 140F) for medium rare, or 2 1/2 hours (68C or 155F) for medium well.
After 1 hour of roasting, take the vegetables (except for the zucchini) covered in seasoning and place them to a cooking sheet. Put them in the oven for the remainder of the cooking time for the beef roast. Once the roast is finished, take it out and cover loosely with tin foil. Increase the oven temp to 214C (425F) and add zucchini directly to oven rack. Roast 15-20 minutes or until tender. Slice vegetables and season roast lightly with salt, if you want. Carve the roast and serve!
Nutritional Info:
Servings: 8
Calories: 370 per serving
Carbs: 18g per serving
Protein: 44g per serving
Sodium: 80mg per serving
Fiber: 2.9g per serving
What is your favorite holiday meal? Is there something you’d like to see featured in our Diabetes Dish column? Leave us a comment and let us know!