Ingredients:

For the Beef Roast:

3 to 4 lbs (about 1.5 to 2 kg) beef roast (such as sirloin or tenderloin)

Salt and black pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

2 sprigs fresh rosemary

2 sprigs fresh thyme

For the Honey Glaze:

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

1 teaspoon Worcestershire sauce

Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

2. Prepare the Beef Roast:

Pat the beef roast dry with paper towels to ensure good browning.

Season the roast generously with salt and black pepper.

3. Sear the Beef:

In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat.

Sear the beef roast on all sides until golden brown.

4. Add Aromatics:

Add minced garlic, rosemary, and thyme to the skillet. Allow the aromatics to infuse their flavors into the beef.

5. Prepare the Honey Glaze:

In a small bowl, whisk together honey, soy sauce, Dijon mustard, balsamic vinegar, and Worcestershire sauce to create the glaze.

6. Glaze the Beef:

Brush the honey glaze over the seared beef roast, ensuring an even coating.

7. Roast in the Oven:

Transfer the skillet or roasting pan to the preheated oven.

Roast the beef to your desired doneness. Use a meat thermometer to check the internal temperature – about 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and so on.

8. Baste and Rest:

Periodically baste the beef with the pan juices and honey glaze while it cooks.

Once the roast reaches your desired doneness, remove it from the oven and let it rest for at least 15 minutes before slicing.

9. Slice and Serve:

Slice the honey-glazed beef roast into thin slices.

Serve it on a platter, drizzled with any remaining honey glaze and garnished with fresh herbs.

Optional Tips:

For an extra layer of flavor, you can add a touch of grated ginger or orange zest to the honey glaze.

Consider serving the beef roast with a side of roasted vegetables or a light salad for a well-balanced meal.