- 6
- 25 mins
- 115 mins
Ingredients
- Roasted Vegetables:
- 2 tsp. olive oil
- 3 lb./1.5 kg. Beef sirloin tip or Inside Round Oven Roast
- pinch each salt and pepper
- 1 tbsp. basil pesto
- 3 plum tomatoes, cored and quartered
- 2 zucchini, cut into 1/2 inch slices
- 1 small spanish onion, cut into 12 wedges
- 1 each: baby eggplant, red pepper and yellow pepper, seeded and cut into chunks
- 4 oz. mushrooms, quartered
- 6 clove garlic, peeled
- 3 tbsp. basil pesto
- 1 tbsp. balsamic vinegar
- 1 tsp. liquid honey
Preparation
Step 1
In large bowl, combine ingredients (not vinegar and honey) for roasted veggies, and toss to coat. Spread on foil-lined rimmed baking sheet lightly coated with vegetable oil; set aside.
Heat oil in heavy saute pan or ovenproof skillet over medium-high heat. Season with beef with salt and pepper. Brown all over, turning with tongs, about 10 mins. Spread pesto all over meat; place on rack in same saute pan. Insert oven safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered in 275 F oven until thermometer reads for medium-rare, about 1 hour and 30 mins.
Remove roast to cutting board. Tent with foil and let stand for 10 to 15 mins. Using rubber spatula, scrape vegetables into large bowl. Toss with vinegar and honey. Carve roast into thin slices across the grain.
Serve with couscous, potatoes or rice.