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Garlic and Thyme Roast Beef with Port Jus

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    70 minutes

Ingredients

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.
8 cloves garlic, peeled
2 Tbsp. olive oil
1 Tbsp. fresh thyme leaves, coarsely chopped, or 1 tsp. dried
2 sweet potatoes (about 2 lb.) peeled and cut into 1+1/2-inch chunks
2 medium red onions, peeled and cut into 8 wedges
1 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
1 top sirloin roast (about 3 lb.), with some fat intact and tied
3/4 cup low-sodium chicken broth
1/4 cup tawny port
Garlic and Thyme Roast Beef with Port Jus

Directions

1. Adjust oven rack to center position and preheat oven to 500 degrees F.
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. To serve, slice roast, transfer to platter with vegetables, and pour sauce over meat.
Source: Hannaford fresh Magazine, September - October 2008
Note: If your 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.

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 550 kcal (28%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 7 g (35%)
Cholesterol 110 mg (37%)
Sodium 540 mg (23%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 5 g (20%)
Protein 44 g (73%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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