• 1 boneless beef chuck eye roast, tied if desired (3 to 4 pounds)
  
  Garlic and Tri-Pepper Rub:
  • 2 tbsp coarsely crushed or cracked mixed peppercorns (black, white, green and pink)
  • 4 cloves garlic, minced
  • 1/2 tsp salt
• Balsamic Sauce:
  • 1 cup balsamic vinegar
  • 1/4 cup butter, softened
  • 4 tsp all-purpose flour
  • 1 cup ready-to-serve beef broth
  • 1/4 tsp coarse grind black pepper
    

• Heat oven to 350°F.
• Combine rub ingredients; press rub mixture evenly onto all surfaces of beef roast.
• Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat.
• Do not add water.
• Do not cover.
• Roast in 350°F oven 1-1/4 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.
• Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.
• Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
• Skim fat from drippings.
• Meanwhile bring vinegar to a boil in small non-reactive saucepan.
• Cook over medium heat 20 minutes or until reduced to 1/4 cup.
• Mix butter and flour in small bowl until smooth; set aside.
• Add broth, reserved drippings and pepper to saucepan.
• Gradually whisk in butter mixture until smooth; bring to a boil.
• Reduce heat; simmer 1 minute, stirring constantly.
• Keep warm.
• Carve roast into thin slices.
• Serve with sauce.

Makes 6 to 8 servings.