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RECIPE: Sweet Balsamic Beef Roast Plus Yorkshire Pudding

December 8, 2019

Tana, our friend and employee, knows great flavor, and she mentioned this super easy recipe is a favorite with her family. When she was able to list all the ingredients off the top of her head, and I knew they were already in my kitchen, I said, "This recipe is for me!" I knew it was going to be good … but not HOW good!

The drippings remaining in the pot after cooking are a tangy sweet mixture of pure heaven. Soak them up with whatever you can. I chose to make Yorkshire Pudding, just for novelty sake. It turned out to be the right accent. If you've never made Yorkshire Pudding before, DO IT. It's easy, and versatile, and don't for one second believe that you have to use the dripping from a standing rib roast. Any delicious beef roast that renders drippings will do...below is the proof.

Both recipes serve 4-6 adults.

Sweet Balsamic Beef Roast

  • Chuck Arm Roast (~4 lb) from Ramstead Ranch (or substitute a traditional Chuck Roast, Boneless Chuck Roast, or Standing Rib Roast)
  • 3 cups water
  • Salt and pepper to taste  ( I use about 1 tablespoon of each for a roast this size)
  • 1 cup balsamic vinegar
  • 1 cup honey
  • 1 (or more!) medium sweet onion, coarsely chopped

  1. Preheat oven to 250℉. 
  2. Choose an oven safe roasting pan with a lid.  
  3. Place your fully thawed beef roast in the pan. 
  4. Add the remaining ingredients in order listed. Cover roast with lid.
  5. Cook 4 hrs at 250℉.

BONUS RECIPE: Yorkshire Pudding 

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup of the strained drippings that come from your roast. 
  1. After your roast is out of the oven, preheat oven to 450℉
  2. Sift the flour and salt together.  In a separate bowl, beat the eggs and milk together until they are light and foamy.  Stir in the dry ingredients just until they are incorporated.
  3. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish.  Put the pan in the oven and get the dripping smoking hot.  Carefully take the pan out of the oven and pour in the batter.  Put the pan back in the oven and cook until puffed and dry, 15 to 20 min.
Eileen Napier

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