Garlic and Tri-Pepper-Crusted Beef Roast with Balsamic Sauce
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2 HRS 45 MINS
Time to Cook
Garlic and Tri-Pepper Rub:
Step 1Heat oven to 350°F. Combine rub ingredients; press rub mixture evenly onto all surfaces of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water. Do not cover. Roast in 350°F oven 1-1/4 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.
Step 2Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Skim fat from drippings.
Step 3Meanwhile, bring vinegar to a boil in small nonreactive saucepan. Cook over medium heat 20 minutes or until reduced to 1/4 cup. Mix butter and flour in small bowl until smooth; set aside. Add broth, reserved drippings and pepper to saucepan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Keep warm.
Step 4Carve roast into thin slices. Serve with sauce.
Nutrition information per serving: 410 Calories; 207 Calories from fat; 23g Total Fat (10 g Saturated Fat; 0 g Trans Fat; 0.8 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 150 mg Cholesterol; 340 mg Sodium; 7 g Total Carbohydrate; 0 g Dietary Fiber; 41 g Protein; 5 mg Iron; 384.5 mg Potassium; 7.9 mg NE Niacin; 0.4 mg Vitamin B6; 3.2 mcg Vitamin B12; 13.2 mg Zinc; 34.8 mcg Selenium; 152.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.