Herb-Garlic Beef Roast

This is from Better Homes and Gardens magazine, March 2008. It is super easy and super fast and WAY tasty (if you like garlic.)

17-oz. pkg refrigerated cooked beef roast au jus (can be found in the refrigerated meat section, WM has it for just under $5)
1 lb. small red potatoes
3 medium carrots
1 Tbsp Extra Virgin Olive Oil (EVOO)
freshly ground black pepper
3 Tbsp chopped fresh Italian (flat-leaf) parsley (I use dried)
3 cloves garlic, minced
1 Tbsp finely shredded lemon peel

1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots into 3/4-inch pieces. Place vegetables in a microwave-safe dish. Drizzle with EVOO and sprinkle with pepper; toss to coat. Tightly cover with lid or plate. Microwave on high for 10 minutes or until tender.
2. For herb-garlic mixture, in a small bowl combine parsley, garlic and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture.

Serves 4.

~Kimberly Pueblo