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ROAST BEEF WITH HARVEST VEGETABLES
Celebrate the bounty of the season with this delightfully different approach to an oven roast.
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INGREDIENTS
| 3 lb |
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1.5 kg |
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Eye of Round, Inside Round, Outside Round or Sirloin Tip Oven Roast |
| 1 tsp |
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5 mL |
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EACH powdered thyme, lemon juice, cracked pepper and seasoning salt |
| 2 tsp |
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10 mL |
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balsamic vinegar |
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Vegetable Mix: |
| 1 |
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1 |
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EACH red onion, red pepper and zucchini cut in thick slices |
| 2 |
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2 |
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stalks celery, cut in 1 |
| 1 cup |
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250 mL |
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frozen corn or corn cut from 2 fresh cobs |
| 1 tbsp |
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15 mL |
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EACH olive oil and lemon juice |
| 1 |
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1 |
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spring fresh rosemary |
| 2 tbsp |
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30 mL |
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balsamic vinegar |
PREPARATION TIME: 15 minutes
COOKING TIME: 1 1/4 hours
DIRECTIONS
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Add water to roasting pan to a depth of ½” (1 cm). Place roast, fat side up, on a rack over water in pan. Mix topping ingredients together in a small bowl to make a paste. Spread on surface of roast and insert meat thermometer into centre of roast, avoiding fat or bone. Place uncovered roast in PREHEATED 500°F (260°C) oven for ½ hour. Do not open oven door. Reduce heat to 275°F (140°C) and cook for another 1-1/4 – 1-3/4 hours for medium doneness (remove from oven when internal temperature reaches 155°F/68°C). Meanwhile, prepare vegetables and place in an oven-proof covered dish. Toss vegetables with olive oil, lemon juice and leaves from rosemary. Bake for 45 minutes along with roast at 275°F (140°C). Add vinegar to hot vegetables and serve over salad greens topped with roast beef slices. Serve with baby new potatoes.
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 371 Calories |
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13 g Fat |
| 46 g Protein |
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16 g Carbohydrates |
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