Here are the following ingredients:
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Follow these cooking methods/directions:
Whisk together honey, vinegar, mustard, soy sauce, garlic and gingerroot in a small bowl. Transfer half of glaze to another bowl and set aside for basting while cooking.
Brush one bowl of glaze all over the beef and place fat side up on a double layer of heavy-duty foil. Cover with a second double layer of foil; seal edges tightly to make a pouch.
Place the foil pouch on a heavy rimmed baking sheet. Cook in preheated 300°F oven for 2½ hours. Carefully remove the top layer of foil to expose roast. Baste with some of the reserved glaze and return to oven.
Cook, uncovered and basting twice more with remaining glaze, for 45 to 60 minutes or until meat is fork-tender and digital instant-read thermometer registers between 180°F (82°C) to 200°F (100°C).
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Pour dripping into a measuring cup or bowl. Skim fat from drippings.
Carve roast across the grain into thin slices and spoon drippings over top before serving.