YOUR SOLIN GENERATED RECIPE
Baked Italian Beef with Roasted Vegetables
Tender eye of round beef slow-baked with aromatic Italian herbs and garlic, served with a vibrant medley of balsamic-roasted zucchini and bell peppers.
INGREDIENTS
8 oz Beef eye of round roast
1 cup Zucchini
0.5 cup Red bell pepper
0.5 tsp Extra virgin olive oil
1 tbsp Balsamic vinegar
2 clove Garlic
1 tsp Dried oregano
1 tsp Dried basil
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 325°F (165°C).
Mince the fresh garlic cloves and combine them in a small bowl with the dried oregano, dried basil, garlic powder, sea salt, and black pepper.
Rub the beef roast with half of the olive oil, then coat the entire surface thoroughly with the herb and garlic seasoning mixture.
Slice the zucchini into thick half-moons and cut the red bell pepper into wide strips.
In a mixing bowl, toss the sliced vegetables with the remaining olive oil and the balsamic vinegar until evenly coated.
Place the seasoned beef roast in the center of a small roasting pan or baking dish and arrange the balsamic vegetables around the perimeter.
Bake for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the beef registers 135°F for medium-rare.
Remove the pan from the oven and transfer the beef to a cutting board, allowing it to rest for at least 10 minutes to lock in the juices.
Slice the beef thinly against the grain and serve alongside the roasted Italian vegetables.