Spring is finally here and this simple and delicious roast, with its ratatouille, is the best way to celebrate the return of long and warm days!
Ingredients:
3 pound (1½ kilogram) eye of round roast beef
1 cup fresh parsley
½ cup walnut halves
2 or 3 garlic cloves
4 cup zucchini squash
1 cup cremini mushrooms
1 small red onion
1 red pepper
1 yellow pepper
4 ripe tomatoes
Olive oil
Salt and pepper to taste
2. Roughly chop the vegetables into 2 inch cubes and slice the onion.
3. Place vegetables and onion in the bottom of the roasting pan.
4. Chop together parsley, walnut halves and garlic.
5. Mix ¾ of the parsley mixture with the vegetables.
6. Drizzle with olive oil and season with salt and pepper.
7. Heat about 2 tablespoons of olive oil in a non-stick pan over high heat.
8. Season and pan-sear the roast until all the sides are brown.
9. After letting the roast rest for 5 mns, cover the roast with the rest of the parsley mixture.
10. Place the roast on the rack.
11. Cook the roast for 1 ½ to 2 hrs, until the internal temperature reaches 140 F.
12. Remove from the oven and tent with foil for 5-10 mins.
13. Carve the meat and serve with the roasted vegetables (Tip: For a kick fix, drizzle some balsamic vinegar into the vegetables before serving).
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