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Rib-Eye Roast with Chainti Pan Vegetables and Balsamic Glaze


Rib-Eye Roast with Chainti Pan Vegetables and Balsamic Glaze Recipe

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
Directions:
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