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Recipe

Roast Beef with Balsamic-Glazed Vegetables

Scott Phillips

Servings: 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
  • Freshly ground black pepper
  • 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
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 95
      Sodium (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

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Reviews

  • 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!

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