Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Main

Real Living recipe for roast beef with vegetables and pesto.

INGREDIENTS

1kg beef roast
500g baby potatoes, cut in half (there’s no need to peel them)
1 red capsicum, cut into large pieces, seeds and white pith removed
2 parsnips, peeled and chopped
2 large onions, cut into wedges
1 large sweet potato, peeled and chopped
Olive oil
Salt and pepper
1 x 190g jar of pesto

METHOD

1. Place the vegetables into a roasting pan, drizzle with olive oil and season with salt and pepper.

2. Rub beef with oil, salt and pepper.

3. Place beef on a roasting rack over the vegetables. Cook in a preheated 180ºC oven for 45 minutes (for medium rare; add 10-15 minutes for medium-well done). Remove, cover loosely with foil and allow meat to rest for a few minutes before carving. Serve hot with vegetables topped with pesto.

A true-blue beef roast with an Italian touch.