This recipe features garlic and tri-pepper-crusted Chuck Eye Roast with a balsamic sauce that’s sure to please. So simple yet so tasty.
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.
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.
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 minute, stirring constantly. Keep warm.
Carve roast into thin slices. Serve with sauce.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 410 Calories; 23g Total Fat; 10g Saturated Fat; 0.8g Polyunsaturated Fat; 9g Monounsaturated Fat; 0g Trans Fat; 150mg Cholesterol; 340mg Sodium; 384.5mg Potassium; 7g Total carbohydrate; 41g Protein; 5mg Iron; 7.9mg Niacin; 0.4mg Vitamin B6; 152.7mg Choline; 3.2mcg Vitamin B12; 13.2mg Zinc; 34.8mcg Selenium; 0g Fiber.