Prepare the Marinade

• In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, rosemary, thyme, honey, and Dijon mustard.

Season the Beef

• Pat the beef roast dry with paper towels. Rub it generously with salt and pepper on all sides.

Marinate the Beef

• Place the beef in a large resealable plastic bag or shallow dish. Pour the balsamic marinade over the roast, ensuring it is fully coated.
• Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for the best flavor.

Preheat the Oven

• Preheat the oven to 375°F (190°C).

Roast the Beef

• Remove the beef from the marinade and place it on a roasting rack in a baking dish or roasting pan.
• Reserve the marinade for basting or sauce.
• Roast the beef in the preheated oven for about 60-75 minutes (depending on the roast’s size and desired doneness). Baste the roast with the reserved marinade or beef stock every 20 minutes for added moisture and flavor.

Check for Doneness

• Use a meat thermometer to check the internal temperature:
  • Medium-rare: 130°F (55°C)
  • Medium: 140°F (60°C)
• Remove the roast from the oven when it’s 5°F below the desired temperature, as it will continue to cook while resting.

Rest the Beef

• Tent the roast with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute for a tender result.

Slice and Serve

• Slice the beef against the grain into thin slices. Drizzle with any remaining marinade or pan drippings, or serve with a side of warmed beef stock.