Garlicy top sirloin roast

Serves 6-8

  1. 8 unpeeled cloves of garlic
  2. 4lb top sirloin roast with fat cap, about 1/4in thick
  3. 3 cloves minced garlic
  4. 1tsp dried thyme
  5. 1tsp salt
  6. 1/2 cup oil
  7. 12 halved cloves of garlic
  8. 2 sprigs of thyme
  9. 2 bay leaves
  10. 1.5 cup beef broth
  11. 1.5 cup chicken broth
  • Toast unpeeled garlic until spotty and brown. Slice, cut slits into roast and stuff with garlic. Crush 3-4 and 1/2tsp salt into paste, rub roast and refrigerate uncovered 4-24 hours.
  • Simmer 6-9 and remaining 1/2tsp salt on low heat for 30 minutes. Discard herbs and set aside oil and garlic. Mash 1tb oil with the garlic.
  • Scrape rub off the roast and rub with 2tb of the oil. Reserve remaining oil for another use. Place fat-side down into a preheated roasting pan in a 450 degree oven. Turn occasionally until brown on all sides, about 10-15 minutes.
  • Set fat-side up, rub top with mashed garlic and cook for 50-70 minutes at 300 degrees, or until roast reaches 120 degrees.
  • Rest roast under foil. Skim fat off pan, add 10-11 and boil until reduced by half, about 5 minutes. Serve with roast.
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