Sunday Garlic Roast Beef

  1. Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
  2. Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
  3. Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
  4. Preheat oven to 450u0b0F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
  5. Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
  6. Lower oven to 300u0b0F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120u0b0F.
  7. Remove roast to a carving board, tent with foil, and let rest 20 minutes.
  8. Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
  9. Carve roast and serve with jus.

garlic, ground black pepper, rub, garlic, thyme, kosher salt, garlic, olive oil, garlic, thyme, bay leaves, kosher salt, jus, chicken broth, beef broth

Taken from www.food.com/recipe/sunday-garlic-roast-beef-329073 (may not work)

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