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Follow these cooking methods/directions:
Rub salt and pepper all over roast to your taste. 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 2¼ 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, skim off all but 2 tbsp (30 mL) fat from drippings from roasting pan. Heat pan drippings in roasting pan over medium-high heat on stove-top. Add garlic and shallots, to taste; cook, stirring, for about 1 to 2 minutes or until softened. Add thyme and red wine to pan; bring to a boil stirring and scraping up any brown bits from pan; reduce heat and simmer until wine is almost cooked dry. Add broth and boil gently, stirring often, for about 20 minutes or until reduced by about half. Gradually whisk in cornstarch mixture and boil, stirring, for 2 to 3 minutes or until sauce is slightly thickened. Discard thyme stems. Mash garlic into sauce, if desired, or discard. Season with salt and pepper to taste. Pour into a gravy boat and serve with roast.