Rib-Eye Roast with Chainti Pan Vegetables and Balsamic Glaze

Name: Rib-Eye Roast with Chainti Pan Vegetables and Balsamic Glaze
Yield: 8 Servings
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; 3/4 cups chopped fresh Italian parsley

By Michael McLaughlinPhotography by Brian Leatart

February 28, 2002

Recipe notes