Perfectly Rare Garlic Duo Roast Beef

• 4 to 5 pounds beef top sirloin roast
• 3 large cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 12 cloves garlic, halved
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon kosher salt
• 1/2 cup olive oil
• 1/2 teaspoon freshly ground black pepper
• 3 cups beef broth

1. Combine minced garlic, thyme, and salt; rub over beef roast. Refrigerate roast overnight, UNCOVERED. (This will create a nice crust)
2. Combine halved garlic cloves, rosemary, salt, and oil in small saucepan over medium-high heat; bring to a boil and simmer 30 minutes. Mash garlic mixture until paste forms; reserve.
3. Heat oven to 200 degrees. Season beef roast with pepper. Heat non-stick skillet over medium and sear beef roast on all sides until rnrnbrowned, about 10 to 15 minutes. Place beef roast in a baking pan and smear all over with garlic paste. Roast in oven for about 3 hours rnrnuntil about 130 degrees internal temperature. Let roast rest, covered lightly with foil about 15 minutes.
4. Pour juices from pan, scraping brown bits from bottom of pan into a glass measure; remove excess fat. Pour juices into saucepan and add the beef broth; cook briskly until reduced to 2 cups. Slice beef roast thinly against grain and serve with au jus.

beef top sirloin, garlic, thyme, kosher salt, garlic, rosemary, kosher salt, olive oil, freshly ground black pepper, beef broth

Taken from food52.com/recipes/14683-perfectly-rare-garlic-duo-roast-beef (may not work)