Balsamic Glazed Grass-Fed Beef Round Roast with Root Vegetables
I get lots of requests for new ideas for roasts. This recipe doesn’t take a lot of prep, but don’t forget to leave time for marinating. The balsamic glazed grass-fed beef round roast with root vegetables is fabulous combination of savory and sweet, enhanced by the rich caramelized vegetables and the tangy balsamic glaze. It's a unique and satisfying dish that's perfect for any occasion!
Ingredients:
3 lbs grass-fed beef round roast, cut into bite-sized cubes
3 tablespoons balsamic vinegar
2 tablespoons honey or maple syrup
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper
4 cups mixed root vegetables (I prefer carrots, and parsnips or sweet potatoes and/or squash over white potatoes)
1 large onion
Directions:
Preheat your oven to 325°F
In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), olive oil, garlic, Dijon, rosemary, thyme, salt, and pepper to prep the marinade.
Place the cubed grass-fed beef round roast in a large bowl or resealable plastic bag. Pour the marinade over the beef cubes, making sure they are well coated. Marinate in the refrigerator for at least 30 minutes, or idealy up to 4 hours.
While the beef is marinating, prepare the root vegetables into bite-sized chunks. Cut the onion into wedges.
Arrange the marinated beef cubes, root vegetables, and onion wedges in a single layer on a large baking sheet or roasting pan.
Roast in the preheated oven for about 30-35 minutes, stirring occasionally, or until the beef is cooked through and the vegetables are tender and caramelized.
While the beef and vegetables are roasting, transfer the remaining marinade to a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce has thickened slightly.
Once the beef and vegetables are done, remove them from the oven and drizzle the balsamic glaze over top.