Sunday Garlic Roast Beef

Total Time: 5 hrs 30 mins Preparation Time: 4 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 8 -10 garlic cloves, unpeeled
• 3 -4 lbs top sirloin roast
• ground black pepper
• 3 garlic cloves, mashed
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil
• 12 garlic cloves, sliced in half
• 3 sprigs thyme
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1 1/2 cups chicken broth
• 1 1/2 cups beef broth

Recipe

• 1 toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. poke slits with a paring knife on all sides of the roast. peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
• 2 combine mashed garlic, thyme and salt in a small bowl. rub into all surfaces of the roast. transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
• 3 combine garlic paste ingredients in small saucepan. place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. remove from heat and allow to cool completely. strain oil into a small bowl. remove thyme and bay and discard. mash garlic cloves along with 1 tbsp of garlic oil, using a fork. cover and refrigerate until roast is done resting.
• 4 preheat oven to 450°f place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
• 5 remove roast from refrigerator and remove the rub with paper towels. rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. place roast in roasting pan, fat side down. roast 10-15 minutes, turning to brown all sides.
• 6 lower oven to 300°f turn roast fat-side up, and smear garlic paste over the top. roast 50-70 minutes, until internal temperature is 120°f.
• 7 remove roast to a carving board, tent with foil, and let rest 20 minutes.
• 8 meanwhile, place roasting pan over a burner set to medium heat. add chicken broth and beef broth. simmer down until reduced to 2 cups. drain any accumulated juices from carving board into jus. pour through a sieve before serving.
• 9 carve roast and serve with jus.