Beef Roast with Pearl Barley, Tomatoes and Cannellini Beans

Ingredients

• 1.2kg piece beef roast, trimmed of excess fat
• 1 cup (200g) pearl barley
• 2 cups (500ml) salt-reduced beef stock
• 2 x 400g cans baby Roma tomatoes
• ½ cup black olives, pitted
• 2 garlic cloves, crushed
• 3 sprigs rosemary, finely chopped
• 1 x 400g can cannellini beans, rinsed and drained
• Steamed broccolini and parsley, to serve

Method

1. Preheat oven to 200°C (180°C fan-forced).
2. Place the barley, stock, tomatoes, olives, garlic and rosemary in a heavy-based ovenproof casserole dish. Stir well and season.
3. Season the beef and lightly spray with olive oil. Place on top of the barley mixture. Cover with the lid and cook for 30 minutes.
4. Remove the lid and cook for a further 15-20 minutes for medium, or until cooked to your liking. Add the cannellini beans in the last 5 minutes of cooking.
5. Remove from oven, cover loosely with foil and rest for 15 minutes. Slice beef and serve with the barley mixture, steamed broccolini and a sprinkle of parsley.
6. Beef blade also works beautifully in this recipe.
7. Trim any excess fat with a sharp knife before cooking.
8. For accuracy, use a meat thermometer: rare 60°C, medium rare 60-65°C, medium 65-70°C, medium well 70°C, well done 75°C.
9. For extra depth of flavour, add ½ cup (125ml) red wine and reduce the stock by the same amount.