Cooking for a Crowd: Italian Balsamic and Herb Roast Beef For 8

Jump to Recipe Print Recipe

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.

PIN IT

Italian Balsamic and Herb Roast Beef

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine Italian

Servings 8

Equipment

• Roasting pan with rack
• Mixing bowl
• Whisk
• Meat Thermometer
• Aluminum foil

Turn this into a Shopping List?

Don't rely on screenshots. Import to Rind to check off items as you shop.

Get App

Ingredients

  

• 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

Cooking with messy hands?

Use Cook Mode in the Rind app to keep your screen awake.

Try Cook Mode

Instructions

 

Prepare the Marinade

1. 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

1. 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.
   PIN IT

Preheat and Prepare

1. 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.
   PIN IT

Roast the Beef

1. 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

1. 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

1. Thinly slice against the grain and drizzle with the pan juices for extra flavor.

Build your own Cookbook

Don't lose this recipe in your browser history. Save it to your personal collection in the Rind App so you can find it instantly next time.

Save Recipe to App

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.