Roast Beef With Roasted Ratatouille
Recipe & photo courtesy of Canada Beef & BC Cattlemen's Association
This recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making a quick salad or sandwich like the Mediterranean Wraps.
- 2 tsp olive oil
- 3 lbs beef sirloin tip or inside round oven roast
- 1 tbsp basil pesto
- 3 plum tomatoes, cored and quartered
- 8 oz zucchini, cut into 1/2 inch slices
- 1 small Spanish onion, cut into 12 wedges
- 1 baby eggplant, cut into chunks
- 1 sweet red and 1 sweet yellow pepper, seeded and cut into chunks
- 4 oz cremini mushrooms, quartered
- 6 cloves garlic
- 3 tbsp basil pesto
- 1 tsp liquid honey
- 1/4 cup pitted Kalamata olives (optional)
- Ratatouille: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined jelly roll pan lightly coated with vegetable cooking spray; set aside.
- Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with pepper as desired; brown all over, turning with tongs, about 10 minutes. Spread pesto all over roast; place on rack in same sauté pan. Insert oven-safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until the thermometer reads 145°F(63°C) for medium-rare; about 1 1/2 hours.
- Remove roast to cutting board. Cover with foil and let stand for 5 minutes. Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey, and olives, if using. If desired, set aside about 1 lb (500 g) cooked beef and 2 cups/500 mL of vegetables for Mediterranean Wrap recipe. Thinly carve roast across the grain.
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