Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze

106316

(20) Course Main Dishes

Ingredients in this Recipe

1 1/2 pounds carrots, peeled, cut into 2 inch long pieces
1 5 pound boneless rib eye roast, trimmed and tied, room temperature
1 cup dry red wine (such as Chianti)
1 tablespoon (packed) dark brown sugar
1/3 cup chopped fresh Italian parsley
2 2/3 cups balsamic vinegar
2 medium onions, unpeeled, quartered lengthwise
2 pounds red skinned baby potatoes
6 tablespoons olive oil

Recipe Preparation

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