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Garlic and Thyme Roast Beef with Port Jus

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Servings: Serves 6

Cook Time: 70 minutes

Prep Time: 30 minutes


Garlic and Thyme Roast Beef with Port Jus
8 each Fresh garlic cloves, peeled
2 tablespoon Olive oil
1 tablespoon fresh thyme leaves, coarsely chopped
4 whole Large sweet potatoes, peeled, cut into 1" cubespeeled, cut into 1 inch cubes
2 each Small onions, peeled and quartered
1 teaspoon Kosher salt
3/4 teaspoon Black pepper, ground
3 lb top sirloin roast, with some fat intact and tied
3/4 cup Canned chicken broth, low sodium
1/4 cup Wine, port, tawny


Top sirloin roast - not to be confused with sirloin strip roast - is a cut of meat that is often overlooked. It is quite tender and reasonably priced. If you can't find a top sirloin roast in the meat counter, our butchers are happy to cut one to order. Leftovers make great sandwiches.
Note: If you're short on time, this dish may be made without the port jus at the end, but it adds a special touch of flavor to the beef.
1. Adjust oven rack to center position and preheat oven to 500 degrees.
2. 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 for 5 minutes. Strain out oil into a large bowl. Mash garlic with a fork to form a paste, and then stir in thyme and 2 tsp. of the strained oil.
3. Place a heavy-bottom roasting pan in oven to preheat for 5 minutes. Meanwhile, add sweet potatoes, onions, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper to the bowl with remaining oil, and toss to coat well.
4. Dry roast beef with paper towels and season with remaining 3/4 tsp. salt and 1/2 tsp. pepper. Place roast on preheated pan fat side down and roast for 5 minutes, turn roast over, and roast additional 5 minutes.
5. Remove roasting pan from oven. Reduce heat to 350 degrees. Use a heat-proof spatula or large spoon to coat top of roast with garlic-thyme past. Scatter vegetables around the roast. Return pan to oven and roast until internal temperature of the roast reaches 125 degrees for medium-rare, about 60 minutes. Toss vegetables once or twice during cooking.
6. Transfer roast to a plate, tent with foil, and let rest for 15 minutes. Transfer vegetables to a serving platter and tent with foil. Place roasting pan on stove, add broth, and bring to a boil over medium-high heat. Use a wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally until liquid is reduced by half, about 3 minutes. Add port and continue to boil until mixture is thick and glossy, about 2 minutes.
7.Pour in any accumulated juices from the roast and simmer for 30 seconds more.
8. To serve, slice roast, transfer to platter with vegetables, and pour sauce over meat.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 1247 kcal (62%)
Calories from Fat 756 kcal (0%)
Total Fat 84 g (129%)
Saturated Fat 21 g (105%)
Cholesterol 10 mg (3%)
Sodium 727 mg (30%)
Total Carbohydrates 131 g (43%)
Dietary Fiber 7 g (28%)
Protein 41 g (68%)
Vitamin A 12400 IU (248%)
Vitamin C 14 mg (23%)
Calcium 303 mg (6%)
Iron 17 mg (28%)

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