So my dilemma was that I had a defrosted chuck roast (without enough time to cook it in the crock-pot) and no idea what to recipe to use. I did a simple internet search and VOILA! I found a winner!
This was very simple to prepare and it is so delicious! The smell in my kitchen made us all want to float away! I hope you enjoy this meal as much as we did!
Link to recipe source: http://paleodietlifestyle.com/roast-beef-thyme-garlic-wine/
- 1 4lbs top sirloin roast;
- ½ cup clarified butter or beef tallow; (I used bacon fat)
- 3 tbsp homemade Worcestershire sauce, optional; (I made the sauce)
- 3 cloves garlic, minced;
- 3 sprigs fresh thyme;
- ¾ cup red wine; (I used cooking red wine)
- Sea salt and freshly ground black pepper to taste; (I used kosher salt)
- Preheat your oven to 350 F.
- In a large skillet over high heat, melt 1 tbsp of the cooking fat. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.
- 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 the thyme sprigs.
- 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.