Brown Sugar Balsamic Roast

Brown Sugar Balsamic Roast
  • 2-3 lb Roast (Beef or Pork...see notes below)
  • 1-2 TBL Montreal Steak Seasoning (depending on how much pepper you like)
  • 1/3 cup Brown Sugar
  • 1/2 cup Balsamic Vinegar
  1. Preheat oven to 350°.
  2. Combine the brown sugar and seasoning, and then rub over the entire surface of the roast.
  3. Pour balsamic vinegar over the entire roast and bake until desired temperature is reached.

~The type of roast you choose will determine how, and how long, to bake. 
~If you use a tougher piece of meat (i.e.: Chuck Beef Roast or Pork Shoulder Roast), you will want to bake the meat in a covered pan for a longer time. 
~If you use a more tender piece of meat (i.e: Beef or Pork Top Loin), you will want to bake it uncovered in a roaster, for a shorter period of time.
~I did this Beef Rump Roast in a covered cast iron pan, for 3 1/2 hours and this is the texture I ended up with. I lined the pan with Parchment paper, and then glazed the meat before serving with the glaze that had settled in the bottom of the pan.

Roasted Sweet Potatoes:
  • 2-3 large Sweet Potatoes (There are NO YAMS in our stores...just 2 different types of Sweet Potatoes!)
  • 3 TBL Coconut Oil
  • 1 TBL Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Natural Turbinado Sugar
  1. Peel potatoes.
  2. Cut into large, uniform sized pieces.
  3. Slightly heat coconut oil so that it is starting to melt.
  4. Toss the potato pieces with the melted oil and seasonings.
  5. Place on a baking sheet that has been covered with parchment paper.
  6. Bake uncovered, stirring once.
  7. NOTE: At 350°, it usually takes about 70 minutes to cook the potatoes fully, so plan accordingly if baking at the same time as the roast. If baking independently, bake at 400° for 45-50 minutes.

I have explained the Difference between SWEET POTATOES AND YAMS on this post. There is a lot of confusion between the two, so check it out if you're confused!

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