Presto Pesto Roast

SERVES: 8

COOK TIME: 50 Min

Why not trying slicing our tender Presto Pesto Roast and serving it as an open-faced sandwich? Pair it with some fresh green beans or grilled mixed veggies and "Presto!" - you'll be in and out of the kitchen in a flash!

What You'll Need

1 cup fresh basil leaves
1/4 cup olive oil
1/2 cup sun-dried tomatoes (about 2 ounces), reconstituted
3 garlic cloves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (2-1/2-pound) beef eye of round roast

What to Do

Preheat the oven to 350 degrees. Coat a roasting pan with nonstick cooking spray.*
In a food processor, process the basil, oil, sun-dried tomatoes, garlic, salt, and pepper until smooth.
Place the roast in the pan; spread the tomato-pesto mixture over the entire roast.
Cook the roast for 50 to 60 minutes, or until it reaches the desired doneness.
Remove the roast to a cutting board. Slice evenly then spoon pan juices over each serving.

Notes

To make this a gluten-free recipe, use nonstick cooking spray with no flour added.
Why not try slicing the meat and serving it as an open-faced sandwich? Pair it with some fresh green beans or grilled mixed veggies and "Presto!"