Roast Beef with Thyme, Garlic and Red Wine

Roast Beef with Thyme, Garlic and Red Wine

Ingredients:
1 4-pound, free-range, organic, grass fed top sirloin roast
1/2 cup butter
3 tablespoon Worcestershire sauce
3 cloves garlic, minced
3 sprigs fresh thyme
3/4 cup red wine
Freshly ground black pepper, to taste

Directions:
Melt 1 tablespoon of the butter in a large skillet. 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 butter used to sear it.
Add generous amounts of butter on top of the roast, followed by the
Worcestershire sauce and red wine. Sprinkle the garlic over the meat and season
to taste with pepper. Top with the thyme sprigs.
Allow to cook for 50-60 minutes, or until the meat is just a little pink in the
middle. Baste the meat with the cooking juices to keep the meat really moist.
Remove from the oven and set aside for approximately 10 minutes before
serving, allowing the meat to cool before carving it.
Remove the thyme sprigs and use the liquid in the pan as a sauce for the roast.
Beanless Chili
Serves 8
A complete dish on its own, this chili doesn’t need beans, which can be full of
phytates and lections. Unlike most chili, this is a very mild recipe and produces a
thick and hearty result in the end. This chili is a quick stove top meal that is simple
to prepare and is great for a snowy winter afternoon in front of the fireplace.