Bring the flavours of Italy to the table with a simple and rustic spin on a classic roast beef dinner. Instead of a traditional brown beef gravy, this lean and flavourful roast is served with a rich tomato sauce studded with creamy cannellini beans. Beef Round Roast is cooked to medium-rare and thinly sliced for a lean protein that’s tender, hearty and easy to eat for senior living residents. Serve with steamed broccolini and a fresh Italian roll to sop up all the sauciness.
Ingredients
Here are the following ingredients:
Roast Beef
- 2 tbsp (30 mL) dried Italian herb blend
- 2 tbsp (30 mL) kosher salt
- 2 tsp (10 mL) freshly ground black pepper
- 2 tsp (10 mL) garlic powder
- ¼ cup (60 mL) canola oil
- 2 Round Roasts, about 3 lb (1.5 kg) each
Saucy White Beans
- ½ cup (125 mL) olive oil
- 6 cloves garlic, smashed
- 6 sage leaves
- 6 cups (1.5 L) canned diced tomatoes
- 6 fl oz (175 mL) white wine
- 2 onions, halved
- 2 bay leaves
- 4 cups (1 L) drained and rinsed canned cannellini beans
- 1 tbsp (15 mL) kosher salt
- 1 tbsp (15 mL) anchovy paste
- 2 tbsp (30 mL) balsamic vinegar
Service
- 80 g finely grated Parmesan cheese, about 1 cup (250 mL)
- 1 cup (250 mL) good quality olive oil
Preparation
- Roast Beef: Mix Italian herb blend with salt, pepper and garlic powder; whisk in oil to make a paste. Rub over roasts to coat evenly. Place roasts in hotel pan or large shallow roasting pan fitted with a rack.
- Cook, in conventional oven at 450°F (230°C), for 10 to 15 minutes or until seared and evenly browned. Reduce oven temperature to 275°F (135°C). Cook for 1½ to 2 hours or until a digital instant-read thermometer inserted sideways into the centre of the roast reads 140°F (60°C) for medium-rare. Hold for service. Rest for 45 minutes before slicing.
- Saucy White Beans: Meanwhile, heat oil in large nonstick skillet set over medium heat. Cook garlic and sage for 2 to 3 minutes or until fragrant and starting to brown.
- Pour in diced tomatoes and white wine; bring to a boil. Add onion halves and bay leaves. Stir in beans, salt and anchovy paste until well combined.
- Simmer for 25 to 30 minutes or until thickened and flavourful. Remove and discard onion halves, garlic cloves and bay leaves. Stir in balsamic vinegar. Simmer for 3 to 5 minutes or until vinegar is cooked out. Cool, cover and refrigerate or hold for service.
Service
- Reheat Saucy White Beans and hold for service or reheat individual portions to order. Carve roast, across the grain, into ¼-inch (1 mm) thick slices.
- Plate 2 slices Roast Beef with ⅓ cup (75 mL) Saucy White Beans. Garnish with 1 tbsp (15 mL) EACH Parmesan and olive oil.
Chef's Tip
Substitute cannellini beans with navy bean, white kidney beans or Romano beans. Brown pancetta with sage and garlic then remove and set aside until ready to serve. Serve beans under roast, over roast or on the side in a small ramekin.
Pour any pan juices from the roast into the Saucy White Beans with the balsamic vinegar for added beef flavour.
Beef Cuts
Inside Round
Inside Round Oven Roast
