Garlic and Tri-Pepper Crusted Roast with Balsamic Sauce
This Garlic and Tri-Pepper Crusted Roast with Balsamic Sauce is a bold and flavorful dish perfect for special occasions or cozy family dinners. Featuring a tender beef roast coated with a savory garlic and peppercorn rub, it’s paired with a rich, tangy balsamic sauce that elevates every bite. In just a couple of hours, you’ll have a show-stopping meal that’s as easy to prepare as it is impressive to serve. For the original recipe and others like this click here.
Ingredients
1 boneless beef chuck eye roast (3-4 lbs), tied if needed
2 tbsp coarsely crushed mixed peppercorns (black, white, green, pink)
4 garlic cloves, minced
1/2 tsp salt
For the Balsamic Sauce: 1 cup balsamic vinegar
1/4 cup butter, softened
4 tsp all-purpose flour
1 cup beef broth
1/4 tsp coarse black pepper
Instructions
1
Preheat Oven: Heat oven to 350°F.
2
Prepare the Rub: Mix peppercorns, garlic, and salt. Rub this mixture evenly onto the roast.
3
Roast: Place the beef fat-side up on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding fat. Roast uncovered:
- For medium-rare: 1 hour 15 minutes to 1 hour 45 minutes (135°F).
- For medium: 1 hour 45 minutes to 2 hours 15 minutes (150°F).
4
Rest the Meat: Remove the roast when it reaches your desired temperature. Tent with foil and let rest for 15-20 minutes. The temperature will rise about 10°F during this time.
5
Make the Sauce:
- Boil balsamic vinegar in a small saucepan for 20 minutes until reduced to 1/4 cup.
- Mix butter and flour into a paste.
- Add beef broth, drippings from the roast, and pepper to the vinegar. Whisk in the butter mixture and bring to a boil. Simmer for 1 minute, stirring constantly.
6
Serve: Slice the roast thinly and drizzle with the warm balsamic sauce.
Tags:
#BalsamicSauce#BeefDinnerIdeas#FamilyFavorites#HolidayRoast#PeppercornRoastChefBryanCookingwithchefbryanKUTV
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