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INGREDIENTS

4 lb beef roast
1 whole bulb of garlic
6 sprigs of fresh thyme
2 tbs olive oil
Kosher salt
Fresh ground corse black pepper
2 tablespoons of butter
1 red onion
4 plum tomatoes halved
1/2 bottle of red wine
4 cups of beef stock

INSTRUCTIONS

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.

NOTES

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Roast Beef

4 lb beef roast 
1 whole bulb of garlic 
6  sprigs of fresh thyme 
2 tbs olive oil 
  Kosher salt 
  Fresh ground corse black pepper 
2 tablespoons of butter 
1  red onion 
4  plum tomatoes halved 
1/2 bottle of red wine 
4 cups of beef stock

Prepare the roast 1-2 days in advanced.

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.

Slice the meat thinly and drizzle with the gravy.

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jduckham24

Nutrition

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Serving Size: 1 (1988g)
Recipe Makes: 1

Calories: 4757
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 Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4757

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