Prepare the roast 1-2 days in advanced.
Place the roast in a dish for marinade. Slice the whole garlic in half without peeling. Rub both halves all over the meat and reserve the garlic in the dish. Remove the leaves of 5 of the thyme sprigs (reserve one whole sprig). Combine kosher salt and pepper in a small bowl. Massage the thyme, salt, and pepper into all sides of the meat. Drizzle with 2 tablespoons of olive oil and rub deeply into the meat. Cover and refrigerate for 1-2 days removing 30 min - 1 hour before cooking to allow the meat to come to room temperature.
Preheat oven to 400 F. Heat two tablespoons of olive oil on medium high heat in a cast iron pan. Peel the reserved garlic and add to the edges of the pan along with the remaining sprig of thyme. Add a small amount of butter to the pan and sear the roast 3-4 minutes each side until brown and starting to crisp. Add a small amount of butter each time you rotate the roast. Be sure to use tongs to hold the roast to get all sides.
Cook in the oven at 400 F for 1 hour (15 min per lb.). The internal temperature should read 130 F. For medium cook 20 min per lb.
Place roast on a warm dish and cover loosely with foil for 20 minutes.
To make the gravy, place the pan containing roasted garlic and thyme over medium heat, and add 1 chopped red onion, and 4 halved plum tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.
Slice the meat thinly and drizzle with the gravy.
|Serving Size: 1 (1988g)|
|Recipe Makes: 1|
|Calories from Fat: 3277 (69%)|
|Amt Per Serving||% DV|
|Total Fat 364.1g||485 %|
|Saturated Fat 155.5g||778 %|
|Monounsaturated Fat 151.5g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 1319.6mg||406 %|
|Sodium 1535.2mg||53 %|
|Potassium 5726.3mg||151 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.4g|
|Protein 340.6g||487 %|
Powered by: USDA Nutrition Database
Calories per serving: 4757
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