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Roast Beef with Balsamic-Glazed Vegetables

Scott Phillips

Servings: six.


  • 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


  • 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.


Rate or Review


  • 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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