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Goodness in every bite.

Recipe Summary

Difficulty: Intermediate
Preparation: 20 min
Cooking: 1 ¼ hr
Makes: 6 servings
Best Suited for: Cook once eat twice,

Nutritional Information

Per Serving (Calories 240, Fat 10 g, Protein 29 g, Carbohydrates 10 g, A good source of Iron (21% RDI) and an excellent source of Zinc (76% RDI).)

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Slow-Roasted Beef with Roasted Ratatouille

This Slow-Roasted Beef with Roasted Ratatouille recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making 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
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
3plum tomatoes, cored and quartered
8 oz (250 g)zucchini (about 2), cut into 1/2-inch (1 cm) slices
1small Spanish onion, cut into 12 wedges
1baby eggplant, cut into chunks
1EACH sweet red and yellow pepper, seeded and cut into chunks
4 oz (125 g)cremini mushrooms, quartered
6cloves 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 140°F (60°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.
  • Mediterranean Wraps: 1. Combine 2 cups (500 mL) EACH remaining Ratatouille vegetables and cooked rice or whole wheat couscous. Flavour with 3 tbsp (45 mL) bottled sun-dried tomato vinaigrette dressing; set aside. 2. Spread each of 6 large spinach tortillas (warmed) with 1 tsp (5 mL) pesto. 3. Layer each tortilla with 1/2 cup (125 mL) EACH shaved roast beef, baby spinach leaves and vegetable/rice mixture. Roll up and cut on diagonal to serve. Makes 6 wraps.
  • Tip: Make up a big batch of steamed rice or couscous to go with the roast meal, reserving about. 2 cups (500 mL) to use in the Mediterranean Wrap recipe the next day.

Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Oven Roast Beef is great for entertaining because it needs little preparation and has delicious results. The grainy mustard adds both texture and flavour to the outer crust of this roast recipe. Cook times are guidelines only - because of its shape, Strip Loin Roast cooks faster than most roasts. Use a thermometer to judge doneness. "I loved the results of the high heat to begin. Couldn’t believe how quickly it cooked – in fact, it was much quicker than I had anticipated. The roast got a delicious crust around it which was really yummy.” —Reader Comment

Thick-Crusted Garlic Beef Prime Rib

Slivers of garlic infuse the meat with rich, garlicky flavour in this recipe while slow-roasting delivers delicious restaurant-style roast beef. “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment

Garlic Studded Roast Beef

Garlic Studded Roast Beef

In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment

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