Roast Beef With Balsamic Glazed Carrots
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Amount per serving
- Calories: 375
- Fat: 20.1g
- Saturated fat: 6.8g
- Monounsaturated fat: 9.5g
- Polyunsaturated fat: 1.1g
- Protein: 38g
- Carbohydrate: 8g
- Fiber: 2g
- Cholesterol: 120mg
- Iron: 3mg
- Sodium: 344mg
- Calcium: 38mg
- 1 (2 1/2-pound) bottom-round beef rump roast, trimmed of visible fat
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds (12 medium) carrots, halved lengthwise then halved crosswise
- 2 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon ground cumin
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped flat leaf parsley
- 1. Position oven racks in upper and lower thirds of oven and preheat to 500°.
- 2. Pat roast dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- 3. Place in roasting pan, fat side up. Insert leave-in thermometer into the center of meat. Cook in lower third of oven for 20 minutes.
- 4. Toss carrots with oil, water, cumin, and remaining salt and pepper. Arrange in an even layer in a large baking dish.
- 5. After beef has roasted 20 minutes, turn oven down to 325° and place carrots in upper third of oven. Roast carrots until tender and continue roasting beef until thermometer registers 125° (35-40 minutes). Transfer roast to a cutting board; let stand, uncovered, 10-15 minutes. (Make sure internal temp rises to 130° for medium-rare.)
- 6. Remove carrots from oven and sprinkle with balsamic, shaking pan to distribute vinegar. Thinly slice meat across the grain. Sprinkle parsley over carrots, and serve alongside beef.
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