Roast Beef With Balsamic Glazed Carrots

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1 (2 1/2-pound) bottom-round beef rump roast, trimmed of visible fat

1 teaspoon kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

1 1/2 pounds (12 medium) carrots, halved lengthwise then halved crosswise

2 tablespoons olive oil

2 tablespoons water

1/2 teaspoon ground cumin

2 tablespoons balsamic vinegar

2 tablespoons chopped flat leaf parsley

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