Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Prep Time
10 Mins
Cook Time
50 Mins
Yield
Makes 8 servings (serving size: 4 ounces meat and 3/4 cup balsamic carrots)

Season the roast and then start cooking at a high temp; you’ll be rewarded with a wonderful crust. A tangy balsamic glaze adds a punch of flavor to vitamin-packed carrots.

Recipe Is:

How to Make It

Step 1

Position oven racks in upper and lower thirds of oven and preheat to 500°.

Step 2

Pat roast dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 3

Place in roasting pan, fat side up. Insert leave-in thermometer into the center of meat. Cook in lower third of oven for 20 minutes.

Step 4

Toss carrots with oil, water, cumin, and remaining salt and pepper. Arrange in an even layer in a large baking dish.

Step 5

After beef has roasted 20 minutes, turn oven down to 325° and place carrots in upper third of oven. Roast carrots until tender and continue roasting beef until thermometer registers 125° (35-40 minutes). Transfer roast to a cutting board; let stand, uncovered, 10-15 minutes. (Make sure internal temp rises to 130° for medium-rare.)

Step 6

Remove carrots from oven and sprinkle with balsamic, shaking pan to distribute vinegar. Thinly slice meat across the grain. Sprinkle parsley over carrots, and serve alongside beef.

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