Go Back

Italian Balsamic and Herb Roast Beef

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

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

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

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.

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.

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.