Lemon Herb Summer Beef Roast

Ingredients

• 1/4 cup vegetable oil
• 3 lb. boneless beef round roast
• 1/2 cup chopped fresh parsley
• 2 tablespoons fresh basil, chopped
• 5 cloves garlic, minced
• 2 teaspoons grated lemon peel
• 1/4 teaspoon pepper
• 1 lb. small red-skinned potatoes, halved
• 1/2 lb. baby carrots
• 4 small onions, halved
• 2 cups beef broth
• 2 medium zucchini, sliced about 3/4'' thick
• 1/4 cup flour

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add roast and cook until meat is browned on all sides.
2. Add parsley, basil, garlic, lemon peel, pepper, potatoes, carrots, onions and broth. Bring to a boil. Cover and reduce heat. Let simmer over low heat about 3 hours or until meat is tender. Add zucchini and cook an additional 15 minutes.
3. Remove roast and vegetables to a platter and keep warm. Strain cooking liquid into a glass bowl. Skim off fat, returning 1/4 cup fat to Dutch oven.
4. Stir flour into fat and add the cooking liquid. Cook, stirring constantly, until thickened.