Lemon Herb Summer Beef Roast

Ingredients

• 1/4 cups vegetable oil
• 3 lbs. 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, washed and halved
• 1/2 lb. carrots, sliced into 3'' pieces
• 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 slowly until until meat is browned on all sides. Add parsley, basil, garlic, lemon peel, pepper, potatoes, carrots, onions and broth. Bring to a boil. Cover and simmer over low heat about 3 hours, until meat is tender. Add zucchini and cook an additional 15 minutes.
2. Remove roast and vegetables to a warm platter and keep warm. Strain cooking liquid. Skim off fat, returning 1/4 cup of the fat to the dutch oven. Stir flour into fat and add the cooking liquid.
3. Cook, stirring constantly, until thickened. Adjust seasonings as necessary and serve over the beef.