Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon 年代ingle Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon 年代orted 汉堡/搜索图标
Recipe

Roast Beef with Balsamic-Glazed Vegetables

年代cott Phillips

年代ervings:six.

Ingredients

  • 3 lb. beef rump roast or top round roast, trimmed of excess fat
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • Kosher salt
  • 2 tsp. chopped fresh rosemary
  • 新鲜的黑胡椒粉
  • 1 large red onion, thinly sliced
  • 1 medium bulb fennel, quartered, cored, and thinly sliced lengthwise
  • 1 lb. baby red potatoes, halved

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 420
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • 年代aturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • 胆固醇(mg): 95
  • 年代odium (mg): 520
  • Carbohydrates (g): 20
  • Fiber (g): 3
  • Protein (g): 45

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F. Brush the beef with 1 Tbs. of the oil and 1 Tbs. of the vinegar. Season the beef all over with 2 tsp. salt, 1 tsp. of the rosemary, and 1/2 tsp. pepper. Toss the onion, fennel, and potatoes with the remaining 2 Tbs. oil, 1 Tbs. vinegar, 1 tsp. rosemary, 1/2 tsp. pepper, and 1/4 tsp. salt. Spread the vegetables over the bottom of a9x13-inch Pyrex dish. Nestle the roast, fat side up, in the middle of the vegetables.
  • Roast the beef until an instant-read thermometer inserted in the center of the beef registers 125°F for medium rare, 1-1/4 to 1-1/2 hours. Transfer the beef to a cutting board to rest for 10 min. Meanwhile, raise the oven temperature to 450°F. Give the vegetables a stir and continue to roast them until they are browned and tender, about 10 min. more. Thinly slice the beef, sprinkle with salt, and serve with the vegetables.

Reviews

Rate or Review

Reviews (3 reviews)

  • Krispie| 08/16/2019

    We overcooked the meat (it was one of the first meals my 13 son cooked and he set the oven to convection at the same time and temp) and still this was tasty. I will definately try this again and follow the cooking times. We did the potatoes, red onions, some carrots and broccoli. I might leave off the veggies next time and up the potatoes.

  • user-5403566| 10/22/2017

    No fennel bulb available, so I subbed in sliced carrots and parsnips. I had to double the portion of oil & vinegar to coat the vegetables, possibly due to larger volume of vegetables. I also had to use a bottom-round roast, but otherwise cooked as directed. This was great!! I love one-dish meals, and this one comes together quickly and easily! The glaze on the vegetables was so yummy even the non-vegetable lovers in my family ate them. Even better with a bit of horseradish sauce on the side for the beef. This recipe is definitely on the list to make again!

  • FSO| 10/04/2008

    Comfort food at its best! Totally fool-proof,so you absolutely can't go wrong. I made this with an inexpensive bottom-round roast, and I substituted some of the vegetables for onions, carrots, sweet potatoes, and broccoli -- in other words, I cleaned out my produce drawer. The balsamic glaze was wonderful, as it sweetened the veggies enough to get a few down my young son, but it wasn't too cloying for the adult palate. Yes, I'll make this again!

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.