Ready to wow your guests, your family, and yourself with an incredible roast beef — that’s secretly so easy to make? You’re going to love this! All you need is a few ingredients, this simple process, and some time for it to cook (while you put your feet up with a glass of vino!)
Be sure to grab our Pairing of the Month, which in January 2022 has the oil and vinegar for this recipe, for 15% off their regular price. Click here to get yours, and have it delivered to your doorstep!
Roast Beef with Lemon Dijon Glaze
2 lb potatoes (Yukon Gold or Russet)
2 large red onions
1 lb carrots, peeled
2 Tbsp Lemon White Balsamic Vinegar
1 Tbsp grated lemon zest
2 tsp dijon mustard
1 (4 or 5 lb) beef roast (rump or round)
1 tsp sea salt
½ tsp black pepper
✨ Preheat the oven to 325°
✨ Scrub the potatoes and chop them into 2-inch pieces. Peel the onions and cut them in half, and roughly chop the carrots.
✨ In a small bowl, whisk together the Milanese Gremolata olive oil, Sicilian Lemon White Balsamic Vinegar and zest, and dijon mustard.
✨ Place the potatoes in the bottom of a large roasting pan. Place the roast on top of the potatoes. Nestle the remaining vegetables around the roast, but not on top of it.
✨ Pour the olive oil mixture on top of everything. Seasonw ith salt and pepper.
✨ Cover the roasting pan tightly with aluminum foil and top with either a lid or a second layer of foil. Roast for two hours, then baste with the cooking juices, recover, and cook for another 30 or 40 minutes — or until a meat thermometer reads 160°. Turn off the oven.
✨ Once the roast is cooked, place it on a cutting board to rest for 10 minutes. Transfer the veggies to an ovenproof dish, and return to the (turned off) oven to keep warm.
✨ Carefully pour the cooking juices into a small saucepan and bring to a simmer over medium heat. Allow the liquid to reduce by half to make a glaze.
✨ Carve the meat, place it on a serving platter, and nestle the vegetables around it. Drizzle half the glaze over everything, and serve the remaining glaze in a pitcher on the table. Enjoy!