Rib Eye Roast with Chianti Pan Vegetables and Balsamic Glaze

Ingredients

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag