Beef roast (size depending on the number of servings)
Salt and pepper, to taste
Vegetable oil
Onions, peeled and sliced into rings
Balsamic vinegar
Brown sugar
Beef stock or broth
Fresh herbs (such as thyme or rosemary)
🥕 Cooking Steps:
Preheat your oven to 350°F (175°C).
Season the beef roast with salt and pepper generously.
Heat vegetable oil in a roasting pan over medium-high heat. Sear the beef on all sides until browned.
Remove the beef and add the onions to the pan. Cook until they start to soften, then add a splash of balsamic vinegar, a sprinkle of brown sugar, and the fresh herbs.
Place the beef back in the pan, on top of the onions. Pour in beef stock to come up about 1 inch in the pan.
Roast in the preheated oven until the desired doneness is reached, usually about 1 to 1.5 hours for medium-rare, depending on the size of the roast. Baste the meat occasionally with the pan juices.
Once the beef is cooked, remove it from the oven and let it rest for 10 to 15 minutes before slicing. This ensures the juices redistribute throughout the meat, making it more tender and flavorful.
While the beef is resting, you may cook the onions further if you desire a more caramelized texture.
🍴 Serve and Enjoy!
Slice the rested beef into portions.
Plate the beef slices and serve with the caramelized onions.
Drizzle with the pan juices and balsamic reduction if available.
