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 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. 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