Garlic and Tri-Pepper-Crusted Beef Roast with Balsamic Sauce

Description

A bold oven-roasted beef roast coated with garlic and cracked peppercorns, then finished with a rich balsamic pan sauce for a simple, deeply savory centerpiece dinner.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 45 minutes
Serves: 8

Ingredients

1 boneless beef chuck eye roast, 3 to 4 pounds, tied if desired
1 tablespoon Garlic Infused Olive Oil
2 tablespoons coarsely crushed mixed peppercorns
4 cloves garlic, minced
½ teaspoon kosher salt
1 cup 25 Star Dark Balsamic Vinegar
¼ cup butter, softened
4 teaspoons all-purpose flour
1 cup beef broth
¼ teaspoon coarse ground black pepper

Instructions

• Preheat oven to 350°F.

• Pat the beef roast dry. Rub lightly with Garlic Infused Olive Oil to help the seasoning adhere.

• Combine crushed peppercorns, minced garlic, and salt in a small bowl.

• Press the garlic-pepper mixture evenly over all surfaces of the roast.

• Place roast fat-side up on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the roast, avoiding fat.

• Roast uncovered for 1 hour 15 minutes to 1 hour 45 minutes for medium rare, or 1 hour 45 minutes to 2 hours 15 minutes for medium doneness.

• Remove roast when the thermometer registers 135°F for medium rare or 150°F for medium.

• Transfer roast to a carving board, tent loosely with foil, and rest 15–20 minutes before slicing.

• While the roast rests, bring 25 Star Dark Balsamic to a boil in a small nonreactive saucepan. Reduce over medium heat until about ¼ cup remains.

• In a small bowl, mix softened butter and flour until smooth.

• Add beef broth, reserved pan drippings, and coarse black pepper to the reduced balsamic.

• Gradually whisk in the butter-flour mixture until smooth.

• Bring to a boil, then reduce heat and simmer 1 minute, stirring constantly, until the sauce is glossy and lightly thickened.

• Carve roast into thin slices and serve with warm balsamic sauce.

Chef’s Tip

Let the roast rest before slicing so the juices redistribute. Thin slicing across the grain gives this cut the best texture.

Flavor Variations

• 25 Star Dark Balsamic creates a classic rich balsamic sauce with savory depth
• Espresso Dark Balsamic adds roasted richness that pairs beautifully with pepper-crusted beef
• Fig Dark Balsamic creates a deeper, slightly sweeter finish for holiday-style roasts
• Add rosemary or thyme to the pepper rub for an herb-forward variation
• Finish sliced beef with a light extra drizzle of balsamic sauce before serving

Pairings

Serve with mashed potatoes, roasted root vegetables, green beans, sautéed mushrooms, or a crisp wedge salad.

Recipe Notes

Use a meat thermometer for best results. The roast will continue rising in temperature as it rests, so pull it from the oven before it reaches final serving temperature.