Roast Beef with Roasted Ratatouille

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. “What we all liked about the end product was the evenness of the medium doneness – throughout like a hotel roast. The roast was very moist and flavourful – not at all dry Outside Round!” —Reader Comment

RatingDifficultyIntermediate

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Yields6 Servings
Prep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

 2 tsp (10 mL) olive oil
 3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast
 1 tbsp (15 mL) basil pesto
 3 plum tomatoes, cored and quartered
 8 oz (250 g) zucchini (about 2), cut into 1/2-inch (1 cm) slices
 1 small Spanish onion, cut into 12 wedges
 1 baby eggplant, cut into chunks
 1 EACH sweet red and yellow pepper, seeded and cut into chunks
 4 oz (125 g) cremini mushrooms, quartered
 6 cloves garlic
 3 tbsp (45 mL) basil pesto
 1 tbsp (15 mL) balsamic vinegar
 1 tsp (5 mL) liquid honey
 ¼ cup (50 mL) pitted Kalamata olives (optional)

1

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.

2

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.

3

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.

Ingredients

 2 tsp (10 mL) olive oil
 3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast
 1 tbsp (15 mL) basil pesto
 3 plum tomatoes, cored and quartered
 8 oz (250 g) zucchini (about 2), cut into 1/2-inch (1 cm) slices
 1 small Spanish onion, cut into 12 wedges
 1 baby eggplant, cut into chunks
 1 EACH sweet red and yellow pepper, seeded and cut into chunks
 4 oz (125 g) cremini mushrooms, quartered
 6 cloves garlic
 3 tbsp (45 mL) basil pesto
 1 tbsp (15 mL) balsamic vinegar
 1 tsp (5 mL) liquid honey
 ¼ cup (50 mL) pitted Kalamata olives (optional)

Directions

1

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.

2

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.

3

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.

Roast Beef with Roasted Ratatouille
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