Garlic and Tri-Pepper-Crusted Beef Roast with Balsamic Sauce
Recipe courtesy of The Beef Checkoff.
1 boneless beef chuck eye (America's) roast, tied if desired (3 to 4 pounds)
Garlic and Tri-Pepper Rub:
2 tablespoons coarsely crushed or cracked mixed peppercorns (black, white, green and pink)
4 cloves garlic, minced
1/2 teaspoon salt
1 cup balsamic vinegar
1/4 cup butter, softened
4 teaspoons all to purpose flour
1 cup beef broth
1/4 teaspoon coarse grind black pepper
- Preheat oven to 350°F (175°C).
- 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 oven-proof 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 (175°C) oven 1 1/4 to 1 3/4 hour for medium rare; 1 3/4 to 2 1/4 hour for medium doneness.
- Remove roast when meat thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) 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 (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
- Skim fat from drippings.
- Meanwhile, 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 minutes, stirring constantly. Keep warm.
- Carve roast into thin slices. Serve with sauce.
Makes 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.