Roast Beef with Thyme, Garlic and Red Wine

Roast Beef with Thyme, Garlic, and red wine

I like hearty meals that don’t require a lot of attention. This paleo Roast Beef with Thyme, Garlic, and red wine recipe from my app AHealthierU is both tender and flavorful. This is a no-frills dish that’s ideal for any occasion.


  • 4 lbs top sirloin roast
  • 1/2 cup clarified butter or beef tallow
  • 3 tbsp homemade Worcestershire sauce, optional
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 3/4 cup red wine
  • Sea salt and freshly ground black pepper to taste –


1. Preheat oven to 350 F. In a large skillet over high heat, melt 1 tablespoon of the cooking fat. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.  

2. 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, optional, and red wine. Sprinkle garlic over the meat and season for best taste with salt and pepper. Top with the thyme sprigs.

3. Allow it 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.

4. Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.

5. Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.

This recipe is from the Paleo Recipe Book by Sebastien Noel.