Saturday Supper: Roast Beef & Balsamic Vegetables

Earlier today we picked up a copy of one of those “Best of Fine Cooking” issues at the local market that included a recipe that caught our eye: Roast Beef with Balsamic Vegetables.

This is one of those super easy Saturday or Sunday afternoon dinner dishes. Basically, you slice a red onion, cut small red potatoes in half, mix them in some olive oil, rosemay, kosher salt, fresh ground pepper and balsamic vinegar and combine with a well seasoned (kosher salt, fresh ground pepper, rosemary) beef roast in the same 9×13 Pyrex dish.

I went shopping early this afternoon for the “beef rump roast or top round roast” that the recipe called for. The butcher at our favorite local market (Bianchini’s Market in Ladera/Portola Valley) said he’d be happy to cut one of either of those for us but instead recommended their sirloin tip roast. Never one to turn down a professional’s recommendation, I bought a 3 lb sirloin tip roast and it turned out to be a great choice.

The original recipe called for fennel – but we don’t particularly like the fennel taste so we just left it out. We agreed that the next time we make it we’d either add more red onion or add shallots instead of the fennel. Not that it needed either – it was delicious the way we made it without the fennel! [Update: a friend suggests throwing in a few beets to roast as well – great idea!]


  • 3 lb Sirloin Tip Beef Roast
  • 3 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 2 tsp chopped fresh rosemary (we used Herbs de Provence instead)
  • Kosher salt and fresh-ground pepper
  • 1 large red onion, sliced thinly
  • 1-1/2 lb baby red potatoes, halved


  1. Pre-heat oven to 375 degrees.
  2. Thinly slice the red onion.
  3. Wash and halve the red potatoes.
  4. Toss onion and potatoes with 2 Tbs olive oil, 1 Tbs balsamic vinegar, rosemary, salt and pepper.
  5. Brush the beef roast with 1 Tbs of olive oil and 1 Tbs of balsamic vinegar. Place roast into the center of a 9×13 Pyrex dish.
  6. Spread the onion/potato mixture around the beef roast.
  7. Roast for 1 hour and 15 minutes until beef registers 125 degrees on instant-read thermometer.
  8. Remove beef to cutting board – let rest for 10 minutes. Increase oven temp to 450 degrees and continue roasting vegetables for 10 minutes.
  9. Thinly slice the beef and serve with the roast vegetables. A side salad goes nicely with this combination.

[First posted: February 21, 2009]

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