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August 2006 |
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Millenni-YUM - Great New Recipes using Manitoba Foods
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Roast Beef with Harvest Vegetables
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| Celebrate the bounty of the season with this delightfully
different approach to an oven roast. |
| 3 lb |
(1.5 kg) |
Eye of Round, Inside Round, Outside Round or Sirloin Tip
beef Oven
Roast |
| 1 tsp |
(5 mL) |
Each powdered thyme, lemon juice, cracked pepper and seasoning salt |
| 2 tsp |
(10 mL) |
balsamic vinegar |
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| Vegetable Mix: |
| 1 |
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EACH red onion, red pepper and zucchini, cut in thick slices |
| 2 |
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stalks celery, cut in 1" (2.5 cm) slices |
| 1 cup |
(250 mL) |
frozen corn or corn cut from 2 fresh cobs |
| 1 tbsp |
(15 mL) |
EACH olive oil and lemon juice |
| 1 |
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sprig fresh rosemary |
| 2 tbsp |
(30 mL) |
balsamic vinegar |
Add water to roasting pan to a depth of 1/2". 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 500ºF (260ºC) oven for 1/2 hour. Do not open
oven door. Reduce heat to 275ºF (140ºC) and cook for another 1 1/4 - 1 3/4 hours for
medium doneness (i.e. internal temperature of 160ºF/70ºC). 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 275ºF (140ºC). Add
balsamic vinegar to hot vegetables and serve over salad greens topped with roast beef
slices. Serve with potatoes. Makes 6 servings.
Beef Information Council
www.beefinfo.org |
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| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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