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Heat the canola oil in a cast iron pan over medium high heat.
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Season the beef roast with salt and pepper and brown the roast well on all sides.
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Transfer the beef roast to a covered roasting pan that has been lined with wide-roll, heavy duty aluminum foil, plus enough to fold over as a cover to the beef.
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Stir together the balsamic vinegar, Worcestershire sauce, mustard, honey, nutmeg, pepper, thyme and salt.
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Let the pan cool for a couple of minutes, then drain the excess fat off the pan and add the butter and garlic over medium-lowheat for just a minute until the garlic slightly softens.
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Remove from heat and add all of the remaining gradients that have been stirred together.
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Scrape the bottom of the pan to release any sticky bits left behind. Pour the contents of the pan onto the beef roast.
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Roll the edges of the heavy duty aluminum foil to completely seal the roast inside, then add the cover to the roasting pan.
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Roast at 300 degrees F for about 3 hours or until the roast is fall apart tender.