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Balsamic Garlic and Tri-Pepper-Crusted Roast

Balsamic Garlic and Tri-Pepper-Crusted Roast

Total Recipe Time:  1-3/4 to 2-3/4 hour
Serves: 6-8

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INGREDIENTS

From Weiss Meats:

  • 1 boneless beef chuck eye roast (3 to 4 pounds)

From Your Grocer:

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

PREPARATION

  • Heat oven to 350°F.
  • Combine rub ingredients in a small bowl and combine well.
  • 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 i.e., not aluminum.
  • 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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