Ingredients
Scale
- 3 lb Beef Eye of Round or Rump Roast
- 1/2 cup high-quality Honey
- 1/4 cup Soy Sauce (low sodium preferred)
- 4 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon fresh Rosemary, finely chopped
- 1 teaspoon smoked Paprika
- Salt and freshly cracked Black Pepper to taste
Instructions
- Remove the beef from the refrigerator at least 30 minutes before cooking to bring it to room temperature. Pat the roast completely dry with paper towels to ensure a good sear. In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, Dijon mustard, rosemary, and paprika to create the glaze. Season the beef generously on all sides with salt and pepper. Preheat your oven to 325°F (165°C).
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef on all sides until a deep brown crust forms, about 3 minutes per side. Once seared, pour half of the honey glaze over the roast, using a brush to coat it evenly. Transfer the skillet to the preheated oven. Roast for approximately 60 to 75 minutes, or until a meat thermometer reaches your desired doneness (135°F for medium-rare). Every 20 minutes, brush the roast with the remaining glaze to build up a thick, sticky layer.
- Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15 minutes. This step is crucial as it allows the juices to redistribute throughout the meat. Slice the beef against the grain into thin medallions. Drizzle any remaining pan juices over the slices and garnish with fresh rosemary sprigs before serving.
- Cook Time: 1 hour 35 minutes