Balsamic Glazed Roast Beef
Balsamic glazed roast beef is a culinary delight that brings together sweet and tangy flavors, creating a mouthwatering dish perfect for any occasion. This recipe features tender beef infused with a rich balsamic glaze, making it an ideal centerpiece for family gatherings or cozy dinners. With its aromatic allure and succulent texture, this roast beef is sure to impress your guests and leave them asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 3 lb beef roast (chuck or ribeye)
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 1/2 cup beef broth
Instructions
- In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper to make the marinade.
- Marinate the beef in a resealable bag or container for at least two hours or overnight.
- Preheat the oven to 325°F (160°C). Sear the marinated roast in a skillet over medium-high heat until browned (about 3-4 minutes per side).
- Place the seared roast in a roasting pan with rosemary and pour remaining marinade over it. Add beef broth.
- Roast in the oven for about 1 hour until reaching an internal temperature of 135°F (57°C) for medium-rare. Baste occasionally.
- In the last 15 minutes of cooking, brush additional balsamic glaze on the roast. Let rest for 10-15 minutes before slicing.
Nutrition
- Serving Size: 3 oz (85g)
- Calories: 248
- Sugar: 5g
- Sodium: 88mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: <1g
- Protein: 24g
- Cholesterol: 80mg
Keywords: For added flavor, consider using red wine vinegar instead of balsamic. Pair with seasonal vegetables or mashed potatoes for an elegant presentation. Always let the meat rest after cooking to ensure juiciness.