Balsamic Inside Round Roast

To some, cooking a roast may seem like a daunting task. This recipe, though, makes it very streamlined and nearly fool-proof! There is no pan searing, no braising as it cooks, and you don’t even really need a meat thermometer. By cooking it for the first 15 minutes at 450°F, you take away the need to pan fry first, to help the roast get that tender bite. By pouring on the broth and having some of it bathe the roast in the tray, you minimize the risk of the beef drying out. And by covering it to let it rest properly after it’s roasted, you help lock in that tenderness. 

INGREDIENTS

• 3 lb. inside round roast
• 1 onion
• 2 tbsp. freshly chopped rosemary
• 2 tbsp. freshly chopped thyme
• 3 cloves garlic
• 1.5 c. beef broth
• 1/3 c. balsamic vinegar
• 1.5 tsp. sea salt

INSTRUCTIONS

Preheat oven to 450°F. Rinse the roast, pat dry and if it isn’t already, tie it with twine. Freshly chop the herbs, mince the onion and slice the onion circles to roughly a half-inch thick. Combine the broth, garlic, herbs and balsamic vinegar and set aside. Spread the onions across the bottom of the ceramic roasting tray. Pour about half the liquid mixture on top of the onions, until they’re covered. They act as a sort of rack. 

Rub the roast with half the sea salt, focusing mostly on the sides and bottom, then place the roast on top of the onions and pour the liquid mixture over the roast. Rub the rest of the sea salt on the top and sides of the roast. Place in the oven, uncovered, for 15 minutes at 450°F then reduce the temperature to 325 degrees. A three-lb. roast will take an hour and 15 minutes, as it is 25 minutes per pound. 

After you pull the ceramic tray out of the oven, cover it with 4-5 layers of tinfoil for 20-30 minutes, to let the roast rest. Set the roast aside on a cutting board. Purée the onions and balsamic beef broth liquid remaining in the tray. Cut the roast and serve with the beef balsamic broth.