Active Time: 20 minutes
Total Time: 1 hour 20 minutes • Serves: 8
Top Round Roast
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon Schnucks garlic powder
1 Certified Angus Beef® boneless top round roast (about 4 pounds)
2 tablespoons Schnucks extra virgin olive oil
2 tablespoons Schnucks unsalted butter
1 cup panko breadcrumbs
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
1-1/2 tablespoons chopped fresh chives
1 can (14.5 ounces) Swanson® less-sodium beef broth (1-3/4 cups)
3/4 cup balsamic vinegar
1/4 cup Schnucks pure honey
1 tablespoon cold water
1 tablespoon cornstarch
1 cup dried cranberries
1. Prepare Top Round Roast: Preheat oven to 400°F. In cup, combine salt, pepper and garlic powder. Rub all sides of beef with oil; rub with salt mixture. Place beef in large shallow roasting pan; roast 55 to 60 minutes or until internal temperature reaches 135°F for medium-rare. Transfer beef to cutting board and loosely cover with aluminum foil; let stand 15 minutes. (Internal temperature will rise about 10°F upon standing.)
2. Meanwhile, prepare Gorgonzola Topping: In 8-inch skillet, melt butter over medium-low heat. Add breadcrumbs and cook 3 to 4 minutes or until breadcrumbs are golden brown, stirring occasionally; transfer to small bowl to cool. Fold cheese and chives into breadcrumbs.
3. Prepare Balsamic-Cranberry Sauce: Remove and discard excess fat from roasting pan. Place roasting pan with drippings across 2 burners over medium-high heat. Add broth, vinegar and honey to pan; cook 10 minutes, stirring occasionally. In small bowl, stir water and cornstarch. With whisk, stir cornstarch mixture into pan; cook 1 minute. Strain sauce through fine-mesh strainer, if desired; stir in cranberries and let stand 5 minutes.
4. To serve, slice beef 1/4-inch thick and arrange on serving platter; spoon sauce over beef and sprinkle with topping.
Each serving: about 611 calories, 31 g total fat (15 g saturated), 155 mg cholesterol, 669 mg sodium, 33 g carbohydrate, 1 g fiber, 23 g sugars, 42 g protein