How to make it

  • Adjust oven rack to center position and preheat oven to 500
  • Combine garlic and olive oil in a small microwave safe bowl and cover with plastic wrap
  • Microwave for 1 minute or until garlic is soft; let stand 5 minutes
  • Strain out oil into a large bowl and mash garlic with a fork to form a paste; stir in thyme and 2 tsp of the strained oil
  • Place a heavy bottomed roasting pan in oven to preheat for 5 minutes
  • Meanwhile add sweet potatoes, onions, 1/4 tsp of salt and 1/4 tsp pepper to the bowl with the remaining oil and toss to coat well
  • Dry roast beef with paper towels and season with remaining salt and pepper
  • Place the roast in the preheated pan fat side down and roast for 5 minutes, turn roast over and roast 5 more minutes
  • Remove roasting pan from oven and using a heat proof spatula or large spoon, spread garlic-thyme paste over top of roast
  • Scatter vegetables around the roast in the pan
  • Return pan to oven and roast until internal temperature reaches 125 for medium rare, or until desired doneness
  • Stir vegetables once or twice during cooking
  • Transfer to roast to a platter and tent with foil, let rest for at least 15 minutes
  • Transfer vegetables to a serving platter and cover
  • Place roasting pan on top of stove, add broth and bring to a boil over medium high, using a wooden spoon deglaze the pan of any bits stuck to the bottom
  • Simmer, stirring occasionally until reduced by half about 3 minutes
  • Add port and continue to boil mixture until thick and glossy, another 2 minutes
  • Pour in any accumulated juices from platter and simmer another 30 seconds
  • To serve, slice roast and transfer to the platter with the vegetables and serve with sauce

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    great roast. thanks bunches
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  • 22566 7 years ago
    VERY NICE! Thank-you!
    Was this review helpful? Yes Flag

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