2 HRS 15 MINS
Time to Cook
Step 1Preheat oven to 325°F. Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
Step 2Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on center rack in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
Step 3Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet. Season with salt and pepper, as desired. Cover with aluminum foil; bake on lower rack 45 minutes. Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower. Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
Step 4Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Step 5Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.
Nutrition information per serving, 1/12 of recipe: 282 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 56 mg Cholesterol; 254 mg Sodium; 12 g Total Carbohydrate; 3.8 g Dietary Fiber; 28 g Protein; 2.5 mg Iron; 7.9 mg NE Niacin; 0.9 mg Vitamin B6; 1.4 mcg Vitamin B12; 5 mg Zinc; 29.7 mcg Selenium; 158.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Iron.
Filed Under:Pot Roast / Comfort Foods