Name: Roast Beef With Balsamic Vegetables
Yield: 4 servings
Ingredients: 2 lbs beef top round roast; 3 tbsp olive oil; 12 oz brussels sprouts, trimmed and halved; 12 None pickling onions, peeled; 1 bunch baby carrots, trimmed; 1 None bulb garlic, broken into cloves; 1 tsp sugar; 2 tbsp butter, chopped; 1/4 cup chicken stock; 1 tbsp balsamic vinegar

Servings: 4 persons

2 lbs beef top round roast
3 tbsp olive oil
12 oz brussels sprouts, trimmed and halved
12 None pickling onions, peeled
1 bunch baby carrots, trimmed
1 None bulb garlic, broken into cloves
1 tsp sugar
2 tbsp butter, chopped
1/4 cup chicken stock
1 tbsp balsamic vinegar

1
Preheat the oven to 350u00b0F. Place beef in a small baking dish. Coat with 1 tbsp of the oil and season to taste. Roast 10 mins.
2
Meanwhile, toss brussels sprouts, onions, carrots, garlic and remaining 2 tbsp oil in a large baking dish. Season to taste. Sprinkle vegetables with sugar and dot with butter. Add chicken stock.
3
Reduce oven temperature to 325u00b0F. Add vegetables to oven with beef. Roast a further 45-50 mins for medium doneness. Remove beef from oven. Let stand, loosely covered with foil, 15 mins.
4
Increase oven temperature to 350u00b0F. Drizzle balsamic vinegar over vegetables and roast a further 5-10 mins, until slightly caramelized. Serve thinly sliced beef with vegetables, garlic cloves and pan juices.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roast Beef With Balsamic Vegetables

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