Ingredients
3 lb. beef rump roast or top round roast, trimmed of excess fat
3 Tbs. extra-virgin olive oil
2 Tbs. balsamic vinegar
Kosher salt
2 tsp. chopped fresh rosemary
Freshly ground black pepper
1 large red onion, thinly sliced
1 medium bulb fennel, quartered, cored, and thinly sliced lengthwise
1 lb. baby red potatoes, halved
Fine Cooking
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3 Tbs. extra-virgin olive oil
2 Tbs. balsamic vinegar
Kosher salt
2 tsp. chopped fresh rosemary
Freshly ground black pepper
1 large red onion, thinly sliced
1 medium bulb fennel, quartered, cored, and thinly sliced lengthwise
1 lb. baby red potatoes, halved
Description
Fine Cooking
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