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Rib-Eye Roast With Chianti Pan Vegetables And Balsamic Glaze

Nutrition per serving    (USDA % daily values)
CAL
811
FAT
77%
CHOL
108%
SOD
13%

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Ingredients for 8 servings

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

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