Roast Beef with Balsamic-Glazed Vegetables

Roast Beef with Balsamic-Glazed Vegetables
Photo by Scott Phillips


  • 2 tsp. chopped fresh rosemary
  • 3 Tbs. extra-virgin olive oil
  • 3 lb. beef rump roast or top round roast, trimmed of excess fat
  • Freshly ground black pepper
  • 2 Tbs. balsamic vinegar
  • 1 medium bulb fennel, quartered, cored, and thinly sliced lengthwise
  • 1 large red onion, thinly sliced
  • + 2 more ingredients
    • Kosher salt
    • 1 lb. baby red potatoes, halved

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....

View full recipe at Fine Cooking


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