Pesto-Rubbed Oven Roast with Sheet-Pan Vegetables

This colourful nutrient-rich dinner cooks all at once for minimal fuss. Serve with cooked couscous, quinoa, rice or pasta. Any extras from tonight’s dinner can be used to jump-start tomorrow’s lunch or dinner. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 8 Servings Prep. Time 20 min Cooking Time 105 min Total Time 125 min

Ingredients

Here are the following ingredients:

  • 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 EACH baby eggplant and sweet red and yellow pepper, cut into chunks
  • 4 oz (125 g) mushrooms, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp (45 mL) basil pesto
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tsp (5 mL) liquid honey
  • 3 lb (1.5 kg) Beef Inside Round Oven Roast
  • Pinch EACH salt and fresh ground pepper
  • 2 tsp (10 mL) olive oil
  • 1 tbsp (15 mL) basil pesto

Shopping List

Here are the following shopping items to buy:

Method

Follow these cooking methods/directions:

  1. Roasted Vegetables: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined rimmed baking sheet lightly coated with vegetable cooking spray; set aside.

  2. Beef: Pat beef dry with paper towel and season all over with salt and pepper. Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Brown roast, turning with tongs, for about 10 minutes, until browned all over. Spread pesto all over roast; place on rack in same sauté pan.

  3. Insert oven-safe meat thermometer into centre of roast. Roast beef and vegetables in preheated 275°F oven, uncovered, with vegetables on lower rack, for about 1½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Continue roasting vegetables, if necessary, until tender.

  5. Using rubber spatula, scrape vegetables into large bowl; toss with vinegar and honey. Carve roast across the grain into thin slices and serve with vegetables.