Roasted Balsamic Garlic Beef on a Bun

With tip of knife, make slits all over roast; insert garlic slivers into slits. Pour enough water into bottom of roasting pan to come 1/2 inch (I cm) up side; place roast on rack in pan. In small bowl, whisk together vinegar, oil, soy sauce, mustard and pepper; brush all over roast.

Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast for 40 minutes or until meat thermometer registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness. Refrigerate until cold. (Make-ahead. Wrap; refrigeratefor up to 24 hours.) Slice thinly.

Horseradish Mustard:
In bowl, whisk together mayonnaise, mustard, horseradish and pepper. Spread on cut sides of rolls. Sandwich beef and sprouts in rolls.

Additional information :

Variation
Barbecued Balsamic Garlic Beef on a Bun: Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250 to 300°F/120 to 150°C). Place roast on greased grill over unlit burner. Close lid and cook, turning once and adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in centre registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness.