3medium zucchini or yellow squash, sliced (1/2-inch)
1tablespoon olive oil
1teaspoon lemon juice
1/2teaspoon dried basil
1/2cup cherry tomatoes halved
Heat oven to 325F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325F oven 1 1/2 hours for medium rare doneness.
Remove roast when meat thermometer registers 135F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
Increase oven temperature to 425F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.