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

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.

  • 2 hrs
    45 min
  • 8
  • 410
  • 41 g

Ingredients & Cooking


  • 1 boneless beef chuck eye (America's) roast, tied if desired (3 to 4 pounds)
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 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 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.
  4. Carve roast into thin slices. Serve with sauce.

Safe Handling Tips

Nutrition Information

Butcher Counter

Chuck Eye Roast Square-Cut Chuck Primal

This cut is a good value with loads of beef flavor. Roast to highlight natural tenderness and flavor.
Beef Checkoff


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