Roast beef with thyme, garlic and red wine recipe

5 from 1 vote

A very simple roast beef recipe with garlic, thyme and red wine, three ingredients that complement very well the bold flavors of red meat.

Course Main Course

Cuisine American

Keyword Beef, garlic, red wine, roast, thyme

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 768kcal

Cost 15

Preheat your oven to 350 F.
In a large skillet over high heat, melt 1 tablespoon of the cooking fat. Sear the roast on all sides for just a few moments or until the sides are a beautiful golden brown.
1 4 lbs top sirloin roast
Place the roast in a large roasting dish, along with the cooking fat used to sear it. Scatter generous knobs of the cooking fat on top of the roast, followed by the Worcestershire sauce, if using, and red wine. Sprinkle the garlic over the meat and season to taste with salt and pepper. Top with thyme sprigs.
½ cup clarified butter or beef tallow, 3 tablespoon homemade Worcestershire sauce, 3 cloves garlic, 3 sprigs of fresh thyme, ¾ cup red wine, Sea salt and freshly ground black pepper to taste
Allow to cook for 50-60 minutes or until the meat is cooked but still slightly pink in the middle. You can baste the meat with the cooking juices from time to time during the cooking process to ensure that the meat stays really moist.
Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.
Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.