Temper & Dry the Meat: Remove the halal beef roast from the refrigerator 45 to 60 minutes before roasting to bring it to room temperature. Pat completely dry on all sides with paper towels (essential for a deep golden sear).

Make the Garlic Herb Paste: In a small bowl, mix olive oil, minced garlic, chopped fresh rosemary, fresh thyme, coarse sea salt, and freshly cracked black pepper into a fragrant paste.

Rub & Season: Rub the garlic herb paste thoroughly over all surfaces of the roast, pressing firmly so the herbs adhere.

High-Heat Initial Sear: Preheat oven to 450°F (230°C). Place the seasoned roast on a wire rack inside a roasting pan. Pour 1 cup of halal beef broth into the bottom of the pan (preventing drippings from burning). Roast uncovered at 450°F for 15 minutes to lock in juices and create a sizzling golden crust.

Glaze & Slow Roast: Whisk honey and Dijon mustard with 2 tbsp warm beef broth. Brush half of the glaze over the roast. Lower oven temperature to 325°F (165°C) and continue roasting for 40 to 50 minutes, brushing with remaining glaze at the halfway mark, until an internal meat thermometer inserted into the thickest center registers 130°F (54°C) for ideal medium-rare (or 140°F for medium).

Rest, Carve & Serve: Transfer the roast to a warm cutting board, tent loosely with foil, and let rest for 15 minutes to allow juices to redistribute. Skim fat from roasting pan juices to create a warm jus. Carve into thin tender slices across the grain and serve warm with savory pan juices!