1 to 4 lbs. beef sirloin

Bake at 350 degrees for 2 hours in covered pan.

6 potatoes, peeled & cut up
2 onions, sliced
1 red pepper
1 green bell pepper
1 tbsp. sea salt
4 sm. zucchini
6 tomatoes, quartered & peeled
2 tbsp. basil pesto
2 tbsp. parsley, chopped
2 tbsp. Parmesan cheese
1 lg. eggplant, cubed
1/4 c. vegetable herb oil
3 garlic cloves
2 c. beef broth

Remove beef from roaster; use all juice in stew pot. Add vegetables; set aside. Put herb oil in skillet. Add onions and cook 5 minutes. Add crushed garlic cloves, and eggplant; cook 5 minutes or until brown. Add basil pesto. Put beef broth in stew pot with vegetables. Add cooked oil mixture and cook 20 to 30 minutes until done. Slice beef roast onto large 9 x 13 inch baking dish. Ladle stew over meat into dish. Sprinkle cheese and parsley over top before serving.