- 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
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.
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