Honey-Glazed Black Pepper Roast Beef

Honey-Glazed Black Pepper Roast Beef

Serves 6 to 8
Enjoy this sweet and peppery beef with baked sweet potatoes or roasted broccoli. Leftover beef makes great roast beef sandwiches.
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon coarse sea salt
  • 1 (4-pound) beef top round roast
  • 6 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
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Preheat the oven to 400°F. Rub beef all over with pepper and salt and place on a rack fitted into a roasting pan. Roast for 45 minutes.

Meanwhile, whisk together honey, vinegar and oil in a medium bowl. After 45 minutes of roasting, brush beef all over with honey mixture. Continue to cook 15 minutes more then reduce the oven temperature to 350°F. 

Roast until an instant-read thermometer inserted into thickest part of roast reads 125°F for medium-rare, about 10 to 30 minutes more, brushing it every 15 minutes with the glaze. Transfer to a cutting board, tent with foil and let rest for 15 minutes before slicing (internal temperature will rise 5° to 10°). Serve with pan juices drizzled over the top.
Nutritional Info: 
Per Serving: 290 calories (80 from fat), 9g total fat, 3g saturated fat, 100mg cholesterol, 830mg sodium, 15g carbohydrates, 48g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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