In a small mixing bowl combine Worcestershire, Dijon, vinegar, honey, Italian seasoning, 1-teaspoon salt and 1-teaspoon pepper to create a marinade. Place roast in zipper-locking plastic bag and pour marinade over beef. Close bag, removing excess air and refrigerate overnight or at least 2 hours.

Remove roast from marinade and pat dry. Discard the marinade and season with an additional 1-teaspoon salt and 1-teaspoon pepper.

Preheat oven to 450°F. Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper. Roast for 15 minutes, then reduce oven to 325°F. Cook approximately 70 minutes, until roast reaches medium rare (125-130°F).

Remove from oven, tent loosely with foil and let rest 10 minutes before carving thinly against the grain.