Nothing says comfort like a slow-roasted beef infused with the deep, rich flavors of balsamic vinegar, fresh herbs, and garlic. This Italian-inspired roast beef is juicy, tender, and packed with a savory-sweet depth that will make your kitchen smell absolutely divine. Perfect for a Sunday dinner or a holiday gathering, this dish is both elegant and effortless.
Italian Balsamic and Herb Roast Beef
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Main Course
Cuisine Italian
Roasting pan with rack
Mixing bowl
Whisk
Meat Thermometer
Aluminum foil
- 4 lbs beef roast top round or chuck
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 6 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh oregano chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes optional, for heat
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 cup beef broth
Prepare the Marinade
In a mixing bowl, whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, oregano, salt, black pepper, red pepper flakes, Dijon mustard, and honey.
Marinate the Beef
Place the beef roast in a large dish or a resealable bag. Pour the marinade over the roast, ensuring it’s well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat and Prepare
Preheat the oven to 325°F (165°C). Remove the beef from the marinade and place it on a rack in a roasting pan. Pour the beef broth into the bottom of the pan.
Roast the Beef
Roast uncovered for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste occasionally with pan juices.
Rest the Meat
Remove the roast from the oven, tent it loosely with foil, and let it rest for 15 minutes before slicing. This helps retain its juices.
Slice and Serve
Thinly slice against the grain and drizzle with the pan juices for extra flavor.
Pairings
This roast pairs beautifully with:
- Sides: Garlic mashed potatoes, roasted Brussels sprouts, or a simple arugula salad with Parmesan.
- Wine: A bold red like Chianti, Barolo, or a Tuscan Sangiovese.
- Bread: A warm, crusty ciabatta or focaccia to soak up the delicious juices.
FAQs
1. What cut of beef is best for roasting?
Top round and chuck are great options for roasting, offering tenderness when cooked properly. For a more premium option, try sirloin tip or eye of round.
2. Can I make this in a slow cooker?
Yes! Cook on low for 8 hours or high for 4-5 hours, adding the marinade and broth to keep it moist.
3. How do I store leftovers?
Store sliced beef in an airtight container with juices for up to 4 days in the fridge. Reheat gently to avoid drying out.
