Imagine a Sunday dinner that transforms an ordinary meal into an extraordinary culinary experience - our Roast Beef with Balsamic Glazed Vegetables is that game-changing recipe! Tender, perfectly seared beef paired with vibrant, tangy vegetables creates a symphony of flavors that will have everyone at your table asking for your secret. Whether you're a seasoned home chef or a cooking novice, this recipe promises restaurant-quality results that are surprisingly simple to achieve.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs beef roast
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your roast beef cooks evenly and develops a nice crust.
- Prepare the beef roast by patting it dry with paper towels. This helps to achieve a good sear. Season generously with salt and pepper on all sides.
- In a large oven-safe skillet or roasting pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the beef roast in the pan.
- Sear the roast for about 4-5 minutes on each side, or until it develops a rich, brown crust. This step locks in the juices and enhances the flavor.
- While the beef is searing, prepare the mixed vegetables. Wash and chop the carrots, bell peppers, and zucchini into bite-sized pieces.
- Once the roast is seared, remove it from the pan and set it aside on a plate. In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped mixed vegetables to the pan and stir to coat them in the garlic and any remaining oil. Season with salt and pepper to taste.
- Drizzle the balsamic vinegar over the vegetables and toss to combine. Spread the vegetables evenly in the pan.
- Place the seared beef roast on top of the vegetables in the pan. This allows the flavors to meld together while cooking.
- Transfer the pan to the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the beef reaches your desired doneness (135°F for medium-rare, 145°F for medium).
- Halfway through cooking, stir the vegetables to ensure they roast evenly and absorb the flavors from the balsamic vinegar.
- Once the roast is done, remove the pan from the oven and let the beef rest for about 15 minutes. This allows the juices to redistribute, making the meat more tender.
- After resting, slice the roast against the grain into thick slices. Serve the sliced roast beef alongside the balsamic glazed vegetables, spooning any pan juices over the top for added flavor.
- Enjoy your delicious roast beef with balsamic glazed vegetables, perfect for a hearty family meal!
Tips
- Always pat your beef roast completely dry before seasoning to ensure a perfect sear and beautiful crust.
- Use a meat thermometer for precise doneness - it's the professional chef's most reliable tool.
- Let your roast rest after cooking to retain maximum juiciness - patience is key!
- Choose vegetables that caramelize well, like carrots and bell peppers, for enhanced flavor.
- Don't be afraid to generously season your meat - salt and pepper are your flavor foundations.
- For extra richness, baste the roast with its own pan juices during cooking.
- Slice the beef against the grain to guarantee tender, melt-in-your-mouth texture.
Nutrition Facts
Calories: 565kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
