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Slow-roasted Beef with Roasted Ratatouille |
Clever Cooking – 2 for 1! Here’s how to get two deliciously different meals out of one: make the roast along with a big batch of rice or couscous one night, and use the leftovers for a super-speedy Mediterranean Wrap dinner the next.
This recipe takes advantage of roasting both the vegetables and the meat at the same time. Make up a big batch of steamed rice or couscous to go with the roast, reserving about 2 cups (500 mL) to use in the Mediterranean Wrap recipe the next day (if desired).
| Prep: 20 minutes |
Cooking: approx. 1 to 1 1/2 hours |
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| 2 tsp |
(10 mL) |
olive oil |
| 3 lb |
(1.5 kg) |
Beef Sirloin Tip or Inside Round Oven Roast |
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Pepper |
| 1 tbsp |
(15 mL) |
basil pesto |
Roasted Ratatouille: |
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| 3 |
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plum tomatoes, cored and quartered |
| 8 oz |
(250 g) |
zucchini (about 2), cut into 1/2-inch (1 cm) slices |
| 1 |
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small Spanish onion, cut into 12 wedges |
| 1 |
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baby eggplant, cut into chunks |
| 1 |
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EACH sweet red and yellow pepper, seeded and cut into chunks |
| 4 oz |
(125 g) |
mushrooms, quartered |
| 6 |
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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) |
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| 1. |
Roasted 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.
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| 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 sauté pan. Insert ovensafe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until thermometer reads 140°F (60°C) for medium-rare, about 1 hour and 30 minutes.
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| 3. |
Remove roast to cutting board. Tent with foil and let stand for 5 minutes to allow temperature to rise an additional 5°F (3°C). Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey, and olives, if using. Set aside 2 cups/500 mL vegetables for Mediterranean Wrap recipe, if desired. Thinly carve roast across the grain.
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Makes 6 servings (with leftovers for making Mediterranean Wraps).
Per Serving (based on 3 ½ oz/100 g roast + 2/3 cup/150 mL veg): Calories 240, Protein 29 g, Fat 10 g, Carbohydrate 10 g, Fibre 2 g, Sodium 160 mg
Good source of iron (21% DV) and excellent source of zinc (76% DV).
Leftovers:
Mediterranean Wraps: Combine 2 cups (500 mL) EACH Roasted Ratatouille and cooked rice. Flavour with 3 tbsp (45 mL) bottled sun-dried tomato vinaigrette dressing; set aside. Spread each of 6 warmed large spinach tortillas with 1 tsp (5 mL) pesto. Layer each with ½ cup (125 mL) EACH thinly sliced roast beef (cut into slivers), baby spinach leaves and vegetable ratatouille/rice mixture. Roll up and cut on diagonal to serve.
Makes 6 wraps.
Per Serving: Calories 470, Protein 31 g, Fat 15 g, Carbohydrate 52 g, Fibre 4 g, Sodium 475 mg
Excellent source of iron (33% DV) and zinc (73% DV). |
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