Herb-Crusted Top Round Beef with Roasted Vegetables

This delicious herb-crusted top round beef is a perfect blend of traditional flavors and modern presentation. The beef is marinated with a mix of fresh herbs and garlic, then roasted to perfection, creating a savory crust that locks in the juices. Paired with a colorful array of roasted seasonal vegetables, this dish is both hearty and visually appealing, making it ideal for a family dinner or special occasion.

Ingredients:

• 2 lbs top round beef
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 4 carrots, chopped
• 2 zucchinis, chopped
• 1 red bell pepper, chopped
• 1 onion, cut into wedges
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper.
3. Rub the herb mixture all over the top round beef, ensuring it is well coated.
4. Place the beef on a roasting rack in a roasting pan.
5. In another bowl, toss the chopped vegetables with olive oil, balsamic vinegar, salt, and pepper.
6. Arrange the vegetables around the beef in the roasting pan.
7. Roast in the preheated oven for about 1.5 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
8. Remove the beef from the oven and let it rest for 10-15 minutes before slicing.
9. Serve the sliced beef with the roasted vegetables on the side.