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> Home GARLIC AND TRI-PEPPER-CRUSTED AMERICA’S BEEF ROAST WITH BALSAMIC SAUCE
Total preparation and cooking time: 1-3/4 to 2-3/4 hours
1 beef chuck eye roast (America’s Beef Roast), 3 to 4
pounds (tied if desired)
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
Balsamic Sauce:
1 cup balsamic vinegar
1/4 cup butter, softened
4 teaspoons all-purpose flour
1 cup ready-to-serve beef broth
1/4 teaspoon coarse grind black pepper
1. Heat oven to 350°F. 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 ovenproof 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 oven 1-1/4 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.
2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F 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 for medium rare; 160°F for medium.) Skim fat from
drippings.
3. Meanwhile bring vinegar to a boil in small non-reactive 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 minute, stirring constantly. Keep warm.
4. Carve roast into thin slices. Serve with sauce.
Makes 6 to 8 servings.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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