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Follow these cooking methods/directions:
Rub garlic, thyme and salt and pepper to your taste all over roast. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast.
Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done) NOTE: see ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
Meanwhile, pour roasting pan drippings into a glass measuring cup and skim off any excess fat that rises to the top. Pour drippings back into pan. Heat over medium heat on stove-top; stir in a splash of red wine (if using), stirring up any browned bits from the bottom of the pan. Stir in broth and bring to a boil; reduce heat and boil gently until reduced by about a third. Strain if desired. Season with salt and pepper to taste. Serve hot just over thinly sliced roast beef.