Nutrition Information

Everyone knows that Alberta Beef tastes great, but did you know that it also provides 14 essential nutrients that your body needs everyday? It’s true. Some of the most important nutrients your body needs on a daily basis can be found in ground beef, roast beef, and even great tasting steaks.

Did you also know that Beef contains ZIP? Zinc, Iron, and Protein! Zinc is an anti-oxidant that helps to prevent early aging of the skin and muscles of the body. Iron is great at helping to carry oxygen through the body. Having too little can greatly affect your mood and your alertness. Protein is vital for muscle growth and provides great energy for your body.

Slow Roasted Beef and Ratatouille

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Preparation Time: 20 minutes
Cooking Time: 1-1/2 hours
Servings: Makes 6 servings

Slow Roasted Beef and Ratatouille


3 plum tomatoes, cored and quartered
1/2 lb (250 g) zucchini (about 2), cut into 1/2-inch (12 mm) slices
1 small Spanish onion, cut into 12 wedges
1 baby eggplant, chunked
1 EACH sweet red and yellow pepper, chunked
1/4 lb (125 g) cremini mushrooms, quartered
6 cloves garlic, peeled
3 tbsp (45 mL) Prepared basil pesto
1 tsp (5 mL) liquid honey
1/4 cup (50 mL) pitted kalamata olives (optional)
2 tsp (10 mL) olive oil
pepper
3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast
1 tbsp (15 mL) prepared basil pesto

  1. Combine vegetables (not including olives) and pesto in large bowl, tossing well to coat. Spread on foil lined jelly roll pan lightly coated with vegetable cooking spray; set aside.

  2. Heat oil in a heavy sauté pan or oven-proof skillet over medium-high heat; season beef with pepper and brown all over, turning with tongs, for about 10 minutes. Spread pesto all over roast and place on rack in the same pan. Insert oven-safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until meat thermometer reads 140°F (60°C) for medium-rare, about 1 hour and 30 minutes.

  3. Remove roast to cutting board. Tent with foil for 5 minutes. Lift foil and vegetables from pan and use a rubber spatula to scrape vegetables into a large bowl; toss with vinegar, honey and olives (if using). Carve roast into thin slices across the grain. Serve sliced beef and vegetables with cooked rice or whole wheat couscous.

Cook’s Notes:
Mediterranean Wraps: Combine 2 cups (500 mL) EACH remaining roasted ratatouille vegetables with cooked rice or whole wheat couscous. Flavour with 3 tbsp (45 mL) sun dried tomato vinaigrette dressing; set aside. Spread each of 6 warmed large spinach tortillas with 1 tsp (5 mL) prepared pesto. Layer each tortilla with 1/2 cup (125 mL) EACH thinly sliced roast beef (cut into slivers), baby spinach and vegetable/rice mixture. Roll up and cut on diagonal to serve. Makes 6 wraps.

For more Alberta beef and other great Alberta recipes, visit www.growingalberta.com or www.beefinfo.org