Roast Beef With Balsamic Vegetables

• 2 lbs beef top round roast
• 3 tbsp olive oil
• 12 oz brussels sprouts, trimmed and halved
• 12 None pickling onions, peeled
• 1 bunch baby carrots, trimmed
• 1 None bulb garlic, broken into cloves
• 1 tsp sugar
• 2 tbsp butter, chopped
• 1/4 cup chicken stock
• 1 tbsp balsamic vinegar

1. Preheat the oven to 350u0b0F. Place beef in a small baking dish. Coat with 1 tbsp of the oil and season to taste. Roast 10 mins.
2. Meanwhile, toss brussels sprouts, onions, carrots, garlic and remaining 2 tbsp oil in a large baking dish. Season to taste. Sprinkle vegetables with sugar and dot with butter. Add chicken stock.
3. Reduce oven temperature to 325u0b0F. Add vegetables to oven with beef. Roast a further 45-50 mins for medium doneness. Remove beef from oven. Let stand, loosely covered with foil, 15 mins.
4. Increase oven temperature to 350u0b0F. Drizzle balsamic vinegar over vegetables and roast a further 5-10 mins, until slightly caramelized. Serve thinly sliced beef with vegetables, garlic cloves and pan juices.

beef, olive oil, brussels sprouts, pickling onions, baby carrots, garlic, sugar, butter, chicken stock, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/27935 (may not work)