Summer Beef Roast
1/4 cup vegetable oil
1 (3-pound) 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 pound small red-skinned potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 cups beef broth
2 medium zucchini, sliced (3/4 inch)
1/4 cup flour
1. In Dutch oven, heat oil over medium-high heat. Add roast and cook slowly until meat is browned on all sides, turning with the aid of wooden spoons. Add parsley, basil, garlic, lemon peel, pepper, potatoes, carrots, onions and broth. Bring to boil. Cover and let simmer over low heat 3 hours, until meat is tender. Add zucchini and cook an additional 14 minutes.
2. Remove roast and vegetables to a warm platter and keep warm. Strain cooking liquid. Skim off fat, returning 1/4 cup fat to Dutch oven. Stir flour into fat and add the cooking liquid. Cook, stirring constantly, until thickened. Adjust seasonings. Serve meat with gravy.