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Balsamic glazed roast beef on a serving platter, garnished with herbs.

Balsamic Glazed Roast Beef

A tender and succulent roast beef glazed with a sweet-and-sour balsamic sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 to 4 pounds beef roast (sirloin or chuck, preferably grass-fed) For a richer flavor
  • 1 tablespoon olive oil (extra virgin) Use high-quality olive oil
  • Salt and pepper To taste
For the Balsamic Glaze
  • 1 cup balsamic vinegar Look for high-quality, organic balsamic for a deeper taste
  • 1/4 cup honey To balance the acidity; maple syrup can be a great vegan alternative
  • 2 tablespoons soy sauce Low sodium, if preferred
  • 2 cloves garlic, minced Fresh garlic adds a lovely pungency
  • 1 teaspoon dried rosemary Or fresh if you have it on hand
  • 1 teaspoon dried thyme

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Rub the roast with olive oil, salt, and pepper, covering it evenly.
  3. In a large skillet over medium-high heat, sear the beef on all sides until browned (about 3-4 minutes per side).
Making the Balsamic Glaze
  1. In a small saucepan, combine balsamic vinegar, honey, soy sauce, minced garlic, rosemary, and thyme.
  2. Bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until slightly thickened.
Roasting
  1. Place the seared roast on a baking dish and brush generously with the balsamic glaze. Reserve some glaze for serving.
  2. Cover the dish with aluminum foil and cook in the preheated oven for 1.5 to 2 hours, depending on the size of the roast and desired doneness (130°F for medium-rare).
  3. Remove the foil for the last 30 minutes of cooking and baste the beef with the remaining glaze periodically.
Serving
  1. Let the roast rest for at least 15 minutes before slicing.

Notes

Let your beef rest after cooking to keep it juicy. Consider adding fresh herbs like parsley or sage, or a pinch of red pepper flakes for heat. Leftover roast beef can be turned into sandwiches or sautéed with vegetables.